Southern Greens

• Salt
• 2 pounds turnip greens, stems removed
• 2 pounds mustard greens, stems removed
• 2 to 3 pounds smoked ham hocks
• 2 tablespoons vegetable shortening
• 3 tablespoons sugar

1. In a large pot, bring 3 quarts water to a full boil.
2. Season lightly with salt.
3. Gradually add greens in batches, allowing each batch to wilt before adding the next.
4. Add ham hocks, shortening and sugar, and stir well.
5. Reduce heat to medium-low.
6. Cover pot partway, and cook at a lively simmer for 3 hours.
7. Stir occasionally.
8. By the end of cooking, there should be little liquid left in pot.
9. Add salt to taste.
10. Remove ham hocks.
11. Pick out ham, and return to pot; discard bones.
12. Serve hot.

salt, turnip greens, mustard greens, ham hocks, vegetable shortening, sugar

Taken from cooking.nytimes.com/recipes/252 (may not work)