3 tablespoons lard or shortening, divided
1 large onion, chopped
6 garlic cloves, minced
1-1/2 pounds smoked ham hocks
6 cups water
2 teaspoons seasoned salt
1 to 3 teaspoons crushed red pepper flakes
1 large bunch collard greens (about 2 pounds), coarsely chopped
1-1/2 cups white wine
1/4 teaspoon sugar
In a 6-qt. stockpot, heat 1 tablespoon lard over medium heat. Add onion and garlic; cook and stir until tender. Add ham hocks, water, seasoned salt and pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, 55-60 minutes or until meat is tender.
Add collard greens, wine, sugar and remaining lard. Return to a boil. Reduce heat; simmer, uncovered, 55-60 minutes or until greens are very tender. Remove meat from bones; finely chop and return to pan. Discard bones. Serve with a slotted spoon. Makes 6 servings.