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Start by pulling and tearing greens away from the stems. Take a hand full of greens, roll them up tightly lengthwise like a cigar. Cut them crosswise into ½-1 inch thick strips based on your preference of size. Smaller strips cook faster than bigger strips. We personally remove the stems but this is a personal decision.
Next, add greens to empty clean sink and wash them removing all grit, sand and debris thoroughly with lukewarm water until water becomes clear. Rinse water and repeat.
Then rinse the ham hock very well then add to a large pot along with enough water to fully submerge the ham hock then cover with a lid. Cook over medium high heat for about 45 minutes or until ham hock is near being tender.
Once ham hock is almost tender, add greens and about 4-5 additional cups of water (or chicken stock for more flavor) or enough to just barely cover greens to the pot. This will become your pot likker.
Lower heat to medium and add back in the greens along with the rest of the ingredients to the pot and cook while partially covered for at least 2 hours or until completely tender. Most water should have evaporated by this point just having enough to barely cover the greens.