Collard greens with smoked meats

Ingredients:

• 5 bunches of kale
• 4 cups of salted water
• 3 smoked pork knuckles
• 1 cup of sugar
• 1 teaspoon crushed red pepper flakes

Preparation:

1. Wash the greens thoroughly. Be sure to separate the leaves and remove any sand. Chop the greens finely.
2. In a medium saucepan, bring 4 cups of salted water to a boil. Place the smoked shanks in the salted water, cover, and simmer for about 90 minutes, until tender. The shanks should be at least half submerged in the water. Add the remaining ingredients and kale to the same saucepan.
3. Cover and simmer the greens for 1–1.5 hours.