2 large bunches collards, homegrown or from the produce section, rinsed well
1/2 pound cured ham hock or salt pork
1/2 cup salt, for brine (optional, see Cook's Note below)
Buttermilk cornbread, for serving
Hot sauce, for serving
You can cook and freeze these in the summer to eat throughout the year. If the collards are homegrown, soak the leaves briefly in a salt-water brine made by adding 1/2 cup salt to enough water to cover the leaves.