DIRECTIONS

1. Remove stems from greens. (Discard or dice and roast until tender and add to braise)
2. Blanch all greens in salted boiling water and shock in ice water. Roughly chop the
   greens.
3. For the pot likker: In a large heavy bottom (non-aluminum) pot over medium high heat
   caramelize the bacon for 10 minutes or until golden brown. Add the onions and sweat
   until translucent.
4. Add the rest of the pot likker ingredients to the pot and simmer for 1 hour (if using water,
   you will need more time and more salt).
5. In a large oven proof baking dish (preferably not aluminum) evenly spread your greens
   to fill 2/3 of the pan. Pour pot likker evenly over greens and cover with parchment paper
   and then foil. Seal tightly by crimping edges.
6. Bake at 300 degrees, check after 1.5 hours for tenderness. Return to oven if not tender
   for another 30 min. Remove ham hocks and pick any extra meat off the bone to add
   back to the greens.
7. Adjust seasoning to your preference by adding more sugar, vinegar, hot sauce or chili
   flake, salt, or pepper. Will last up to a week in the fridge or freeze for up to 6 months.