Wash the collard greens well and drain. Stack a few leaves at a time, then roll them tightly into a cigar. Thinly slice the leaves crosswise into thin shreds.
Heat the olive oil in a heavy skillet over medium heat. Add the ham hocks, onions, garlic and salt, cooking and stirring until the mixture is highly aromatic, about 4-5 minutes.
Add the greens, and sauté 3 or 4 minutes until they are bright green in color and starting to soften. Using tongues stir them as necessary to mix the greens well with the hocks, garlic and onions.
Season greens with more salt and pepper to taste, and serve immediately.
Chop the ham hocks in a food processor for convenience and speed
Calories: 198kcal | Carbohydrates: 8g | Protein: 13g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 36mg | Sodium: 341mg | Potassium: 389mg | Fiber: 5g | Sugar: 1g | Vitamin A: 5691IU | Vitamin C: 42mg | Calcium: 276mg | Iron: 1mg