Sourdough french bread for sandwiches later.

Ham shanks, Mayocoba beans, collards and corn bread for lunch.

2 bunches collard greens

salted water to cover

4 large fully cooked smoked ham hocks

1/2 cup sugar

Salt

1 teaspoon crushed red pepper flakes

         several shakes hot pepper sauce

Directions

Thoroughly wash collard greens. Be sure to pull leaves apart and remove any sand. Chop collard greens.

In a medium saucepan, bring 4 cups of salted water to a simmer. Add collard greens and ham shanks.

Cover and cook greens for 1 to 1 1/2 hours.

Mayocoba beans. Soak beans overnight in water twice as deep as beans. Next day drain beans, pick over and discard dried shriveled beans and any stones. Cover with water, salt add one small onion chopped and simmer about 1 to 1 1/2 hours.

Cornbread was Marie Calendar package mix. 

Sourdough bread was made with 2 1/2 cups sourdough starter, 2 tsp. salt, 1 Tbsp sugar and 1 T. olive oil plus enough extra flour to make a soft dough.  Raised once in bowl, shaped raised a second time. slashed tops, painted with egg yolk wash and then baked for 10 minutes at 450º, then oven lowered to 375 and baked until internal temperature of bread was 190º