Simmer the ham hocks

• Rinse the ham hocks and place them in a large pot with the water, adding more water to just cover the meat.
• Turn the heat to high and season with garlic powder, paprika, hot sauce, pepper and chicken bouillon.
• Bring to a boil, cover, lower the heat and simmer.

Trim and wash the greens

• Cut off just the ends of the stems, folding each leaf in half and pulling the stem off, keeping the small tender leaves.
• Wash the greens thoroughly in water, then add vinegar and more water and repeat, then drain.

Roll and slice the greens

• Stack a few leaves on top of each other, roll them tightly and slice into half-inch to one-inch ribbons.

Add the greens to the pot

• Add the sliced greens to the pot with the ham hocks, stir, and keep adding the remaining greens.
• Add the butter, a splash of vinegar and the garlic cloves, then taste before adding more seasoning or salt.

Cook until tender

• Cover and cook the greens until tender, stirring occasionally.
• Remove the ham hocks, mix the greens and drain the broth before serving.