Collard Greens with Ham Hocks

Rinse ham hocks. Place in large pot with water, cover, and bring to a boil. Reduce heat and simmer for two and a half hours, or until ham hocks are tender. Cool. Remove meat from bones and place back into cooking pot, discarding any fat and unnecessary parts. Place collard greens in a sink filled with cold water and sprinkle with salt to wash out the sand. Wash again with salt and a third time without salt. Cut leaves off stalks and into thirds. Remove ham hocks from pot. Place collards in pot with ham hock liquid. Sprinkle with sugar. Top greens with ham hock meat. Cover and cook for one hour, or until tender. Add crushed pepper flakes for the final 10 minutes of cooking.