I haven't had much experience eating collard greens, and even less cooking them. Ultimately, am seeking a recipe/tips for the greens "southern style", which means, to me, slow cooked with a ham hock? Saw a recipe on epicurious that called for a ham hock simmered in water for about an hour, and then add the prepped greens for about 45 minutes. At the very least - i want 'em smokey and pork-y. :) everything IS better with pork, after all.
Got any tips? Thanks!