Stewed Collard Greens with Ham Hock

Until now, my stewed greens experience was limited to the mustard greens in a beloved Burmese restaurant and spinach in almost any form. I decided to branch out and made these collard greens with a ham hock (thank heaven for the Amish Market). I made them as directed, finding only that they needed a bit more time than suggested. I was happily surprised--how delicious! I ate a big plate (mess?) of them over rice cooked Ms. Howard's way and loved 'em. The leftover greens and pot likker went into a pot of Caldo Verde and shone there as well.