Southern Greens

Ingredients:

5 to 6 pounds assorted greens -- collards, kale, mustard, turnip, etc.
1 cup chopped onion
1/4 cup vegetable oil
1 or 2 jalapeno or serrano chili peppers, seeded and minced, optional
1 smoked turkey leg, smoked pork chops, or ham hock
seasoned salt and ground black pepper or seasoned pepper

Directions: 


Tear the greens into large pieces. 

Wash the greens well in a sink full of cold water, lifting greens out and letting grit stay on bottom of sink. 

Drain sink, change water and wash again; repeat washings until there is no grit on the greens. 

Cut away tough stems; roll large leaves and cut in strips or chop.

In a large kettle, combine the chopped onions, 2 cups water, oil, and chili pepper, if using. 

Bring to a boil over high heat. 

Gradually stir in the greens, allowing each batch to wilt before adding more greens. 

Put turkey leg or smoked meat in greens. 

Season with salt and pepper to taste. 

Cover and reduce the heat to medium-low. 

Cook, stirring occasionally, for about 45 minutes to 1 hour, to your taste. 

Remove meat from bone; chop and return to pot. 

Using a slotted spoon, transfer the greens to a serving dish; serve hot. 

Serve with cornbread.

Source: Tracy Mitchell  Now You're Cook'in