* NOTE: Pressure cook or cook down the Ham hocks until falling off the bone.
Separate the meat and set aside. Discard bones**(NOTE: Slice Andouille Sausage into about 1/4" rounds and pan fry until the sausages are cooked and the sugars start to caramelize.
Set pan with sausage aside.
Rinse, tear or cut Collards from stem setting stems aside.
Rinse, tear or cut Kale from stem setting stems aside.
Rinse, tear or cut Rainbow Swiss Chard from stem setting stems aside.
Cut all greens into roughly 2" pieces and set in a large pot.
Cut all stems into approximately 1/4" pieces and add to the pot.
Thinly slice the Jalapenos. Remove the seeds and membrane if you don't like heat. Add to pot.
Seed the Bell Peppers and cut into approximately 1/2" pieces and add to the pot.
Peel and Dice Potatoes into squares of your preference. (I typically do 1/2") and add to the pot.
Peel and Dice Carrots into rounds of your choice.(I typically do 1/4") and add to the pot.
Peel and slice Onions into about 1/2" strips. and add to the pot.
Cover ingredients in the pot with water until there is approximately 2" above the ingredients. Bring heat up until a low boil. Add the Ham hock meat and scrape the Andouille from the pan into the pot. Take some of the hot pot water and use it to get out as much of the caramelized goodness from the pan into the pot. Let slow boil for about 20 minutes before adding the Black Pepper, Chicken Stock or Bouillon. Add salt and BOOEY'S Original Pepper Sauce to taste and Enjoy!
P.S. We typically would eat the greens over steamed medium grain rice with the potlicker (the liquid from the greens).