Ham Hock with Collards and Beans

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1 lb. boneless smoked ham hock meat - chopped
1 small onion (approximately 1/2 cup) - chopped
2 cloves garlic - rough chopped
1 1/2 tsp. red pepper flakes
2 tbsp. butter
1 tbsp. peanut oil
2 tbsp. low carb white sweetener
1 cup dried yellow-eyed peas-soaked overnight in 4 cups water
8 cups collard greens- washed and chopped small
1 tsp. salt
1 tsp. black pepper
4 cups water

Collard Preparation:
Soak beans in water overnight as per packet instructions. Rinse beans and cover with water in 3-quart pot. Cook beans about 1 1/2 hrs. in water over low-medium heat until cooked but firm. Bring 4 cups water to boil in 6-quart saucepot and blanch collard greens in water about 5 minutes. Pour greens in colander and drain. Put pot back on stove over medium heat and cook ham in peanut oil until brown. Add garlic and onion and cook 4-5 minutes with lid on pot. Add collard greens, beans, red pepper and low carb sweetener to pot. Cover and cook 15 - 20 minutes. When beans and collards are done stir in 2 tablespoons butter and serve with Low Carb Fried Chicken.

Yields 8 servings - approximately 8 net carbs per serving