It's a cold, rainy, blustery day.  Perfect for comfort food.

Few things give me as much comfort as collard greens and ham hocks. I'd never even heard of the stuff until I took a job at a TV station down in southern West Virginia.

I was a vegetarian back then, and trying to find meatless meals in the mom and pop restaurants in the Appalachian Mountains of West Virginia was a mighty difficult task.  


I learned the only vegetarian dishes on the menu were beans and cornbread, grilled cheese sandwiches and southern collard greens.

Didn't realize at the time the greens were cooked with ham hocks. (Ham hocks are big pig bones.)   It wasn't until a couple years later, when I moved back up north, that I discovered that.  

I couldn't find any restaurants up north that served collard greens, so I looked up how to make it on the internet.  And that's when I learned that ham hocks are an integral part of making truly delicious southern-style collard greens.

Luckily, I am no longer a vegetarian.  So I can enjoy a big old pot of greens and ham hocks simmering on the stove.