"My grandmother made the best collard greens in the world. Eating them with a slice of buttermilk corn bread is pure bliss. —Sherri Williams, Crestview, Florida..."
INGREDIENTS
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3 tablespoons lard or shortening, divided
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1 large onion, chopped
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6 garlic cloves, minced
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1-1/2 pounds smoked ham hocks
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6 cups water
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2 teaspoons seasoned salt
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1 to 3 teaspoons crushed red pepper flakes
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1 large bunch collard greens (about 2 pounds), coarsely chopped
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1-1/2 cups white wine
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1/4 teaspoon sugar