I really like collards and I really like smoked ham hocks. I use ham hocks in my red beans and rice but I've never made collards. Most recipes call for bacon or pork butt but can I substitute a ham hock?
Collards only cook for about half an hour and a ham hock needs more time to do it's work/melt. So should I simmer a ham hock in water and then add the collard greens for the final half an hour?
If you know, what's the difference between mustard, turnip and colard greens? Are they easy to find in most markets.
I live in LA--Studio City--I buy my ham hocks at a butcher in the Fairfax and 3rd farmers market. I imagine I can buy collards in any major market (not on strike) but for mustard and turnip greens will I have to venture South?