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I got the basics for this recipe from a woman I met while picking over butter (lima) beans at the farmer's market. It is similar to a standard southern collards recipe; I used Swiss chard because I had it, but go ahead and use collards or perhaps even kale. Personally, I'd stick with fresh beans. This tastes like a whole different vegetable than the one I remember from my childhood.
- Break up the chard, cut up the ham hock, quarter the onion, and add everything to boiling water.
- Reduce heat, and simmer for an hour, adding more water as necessary. If desired, add more vinegar.
- Break up meat on hamhock further, remove bone. Serve hot. Leftovers may be microwaved.