Preparation / Directions:
1. Wash the greens thoroughly and drain them by shaking off any excess water. Remove the very thick part of the stems from the greens and coarsely chop the leaves. Cut the cabbage into quarters and cut the core from the cabbage pieces. Coarsely chop the cabbage and set aside.
2. Put the ham hocks and enough cold water to cover them in a 4-quart saucepan over high heat. Heat to boiling, reduce the heat to simmering, and cook the hocks, covered, until almost tender, about 1 1/2 hours.
3. Stir in the chopped greens, salt, pepper, sugar, and thyme. Cook 30 minutes. Add the cabbage and potatoes and cook until all vegetables are tender, about 30 minutes. Check the seasonings and serve hot.