2 pounds mustard greens or collard greens

2 pounds green cabbage

3 ham hocks -- smoked

(about 2 pounds) 3 quarts water

1 tablespoon salt

1 teaspoon freshly ground black pepper

1 teaspoon sugar

1 teaspoon thyme -- leaves

4 medium idaho potatoes -- peeled

(about 2 pounds) cut into quarters

1. Wash the greens thoroughly and drain them by shaking off any excess water. R emove the very thick part of the stems from the greens and coarsely chop the lea ves. Cut the cabbage into quarters and cut the core from the cabbage pieces. C oarsely chop the cabbage and set aside.

2. Put the ham hocks and enough cold water to cover them in a 4-quart saucepan o ver high heat. Heat to boiling, reduce the heat to simmering, and cook the hock s, covered, until almost tender, about 1 1/2 hours.

3. Stir in the chopped greens, salt, pepper, sugar, and thyme. Cook 30 minutes. Add the cabbage and potatoes and cook until all vegetables are tender, about 3 0 minutes. Check the seasonings and serve hot.