2 bunches mustard greens or kale
2 bunches turnip greens
2 smoked ham hocks or smoked neckbones
pepper to taste (optional)
1 tsp salt, or to taste (optional)
Rinse greens well (especially the kale), removing stems. In a large pot of boiling water cook greens and hocks or neckbones rapidly, covered, over medium heat for about 30 minutes or until tender. Serve with some of the pot liquor. If desired, cut greens in pan with a sharp knife and kitchen fork before serving.
*Greens taste even better a day after cooking after all the seasonings and smoke flavor have settled in together (if you can force yourself to wait until the next day to eat them).
NOTE: If desired, instead of cooking ham hocks or neckbones with greens…add 2 tbsp of lean cooked ham, or canadian bacon to greens before serving.
