Mustard Greens and Ham Hocks

Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Morgan Estate in Austin, Texas in 1982.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * 2 pounds mustard greens
 * 2 pounds green cabbage
 * 3 ham hocks smoked
 * 3 quarts water
 * 1 tablespoons salt
 * 1 teaspoon freshly ground black pepper
 * 1 teaspoon sugar
 * 1 teaspoon thyme leaves
 * 4 medium potatoes peeled and cut into quarters

Directions

 * 1) Wash greens thoroughly and drain them by shaking off any excess water.
 * 2) Remove the very thick part of the stems from the greens and coarsely chop the leaves.
 * 3) Cut the cabbage into quarters and cut the core from the cabbage pieces.
 * 4) Coarsely chop the cabbage and set aside.
 * 5) Put the ham hocks and enough cold water to cover them in a large saucepan over high heat.
 * 6) Heat to boiling then reduce heat to simmering and cook hocks covered for 1½ hours.
 * 7) Stir in the chopped greens, salt, pepper, sugar and thyme then cook 30 minutes longer.
 * 8) Add cabbage and potatoes and cook for 30 minutes.