1 large bunch (about 3 pounds) of collard greens
1 smoked ham hock
1 onion, chopped
2 teaspoons of minced fresh garlic
3 teaspoons of cider vinegar
3 teaspoons of dark corn syrup
1 teaspoon of salt
1/2 teaspoon of black pepper
1/2 teaspoon of red pepper
1/2 teaspoon of white pepper
A few dashes hot pepper sauce

Cut off and discard base of stems on the greens, then coarsely chop the upper stems and
leaves.
Wash several times in cold water and drain thoroughly.
Place 1 packed cup of greens in a blender or food processor and puree and set aside.
Place the remaining greens and ham-hock in a large pot and cover with water.
Bring greens to a rolling boil and add the onions, garlic, vinegar, corn syrup and seasonings to taste, reduce heat to medium.
Add the pureed collards.
Cover and cook for 2 hours or until cooked down and tender.

Corn Fritters

1 can of whole kernel corn, drained (reserving the liquid)
Milk
1-1/2 cups of flour
3 teaspoons of baking powder
3/4 teaspoons of salt
1 egg, beaten

Add enough milk to the reserved corn liquid to measure 1 cup.
Sift together the dry ingredients.
Combine the egg, milk mixture, and corn and add to the dry ingredients.
Mix just untill moistened.
Drop batter from a tablespoon into deep, hot oil.
Fry until the fritters are golden brown, 3 to 4 minutes.
Drain on paper towels.