| | Directions | | Place meat in a 8 qt. pot, with enough water to cover meat, season, cover and let simmer for about 2 hours until tender. When the meat is done, remove and set aside. Save broth from the meat for cooking greens. In the broth, add washed and chopped greens and seasonings, cover and let simmer on medium heat for 1-2 hours until tender. Do not let the broth completely evaporate; add water if needed. When the greens are tender; add the chopped meat and cook on low until ready to serve. |
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| Ingredients | | - |  | 3 bunches greens, washed and chopped (there are three types that most Southerners use; Collards, Mustard and Turnip) |
| - | | 1 pound meat (smoked ham hocks or smoked turkey wings) |
| - | | 1 tablespoon crushed red pepper |
| - | | 1/2 teaspoon Cayenne Pepper |
| - | | 1/2 teaspoon sugar |
| - | | Salt and pepper to taste |
| - | | Vinegar to taste |
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