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Pot Of Greens


  • Serves 6-8.


  • 1 lb. fresh kale greens
  • 1 lb. fresh turnip greens
  • 1 lb. fresh collard greens
  • 2 cups country ham pieces
  • 2 quarts water
  • Salt and pepper to taste
  • 1/2 teaspoon crushed red peppers


Soak and wash greens and tear pieces from stems. Discard stems. Place greens, ham pieces, and water in large Dutch oven and bring to a boil. Reduce heat to a simmer and add crushed red peppers. Cook over low heat until desired tenderness, approximately 20-30 minutes. Add salt and pepper to taste.

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