These are even better if made a day ahead. Serve with the "pot likker" (broth to Yankees or those not in the know.) It is terrific and should not be drained away.
2 lbs. collard greens, tough stems removed and coarsely chopped
2 lbs. kale, tough stems removed and coarsely chopped
1 smoked ham hock (1 lb. or larger)
4 medium onions, chopped
1 green pepper, chopped
1 red bell pepper, chopped
2/3 cup Bone Doctors' Carolina Bold BBQ Sauce
1 Tablespoon honey
3 garlic cloves, minced
1 Tablespoon coarse ground black pepper
2 Teaspoons Bone Doctors' Fire & Brimstone Hot Sauce, or more to taste
2 Teaspoons celery seeds
8 cups water
Salt to taste
Combine all ingredients in a large pot and bring to a boil. Simmer, covered, for 2 hours. Remove the ham hock and, when cool enough to handle, remove the meat from it and chop. Return the meat to pot and reheat gently.