6 tbsp. vegetable oil
1 cup diced country ham
1 county ham bone piece
3 lbs. chopped fresh greens-collard, kale or mustard
1 tbsp. granulated sugar
2 cups water
Fresh ground black pepper to taste

Heat the vegetable oil in a deep stockpot over medium-high heat.

Add the diced country ham and fry it just until it begins to brown around the edges.

Add the ham bone, chopped greens, sugar and water to the pot. Stir the greens so that all of the ingredients are combined. Season the greens with fresh ground black pepper.

Reduce the heat to a simmer and cover the pot. Cook the greens until they are very tender, about one hour.

Spoon the greens and the “pot-licker” cooking liquid into a large serving dish and serve the greens hot.