Mixed Greens ( With Collard Greens, Mustard Greens, Russian Red Kale, Chard Toscano)

• 4 gallons Bags of washed, drained, and chopped greens (assorted)
• 9 Cloves chopped garlic
• 1 Large sliced Maui sweet onion
• 1 Extra meaty smoked ham hock
• 2 cans low sodium non-fat chicken broth
• 1 tablespoon smoked paprika
• 4 tablespoons butter
• 1 dash freshly ground white/red peppercorns

1. Roast ham hock for 1/2 hour at 325
2. Sautee garlic and onion in olive oil until completely caramelized and golden.
3. Add greens and chicken stock. If pot seems just a bit too small, let greens cook down a little before adding more. They will shrink by more than half.
4. Add butter, ham hock, and smoked paprika. Cover and reduce head to medium low and let cook for approximately 45 minutes.
5. Remove ham hock and shred with fork. Add shredded meat to greens and mix in.
6. Season with freshly ground white and red peppercorns to taste. If you have a lot of juice in the bottom of the pan, you can reduce it and add it back tother mixture or add it to your gravy or save it for other sauces later.

of washed, garlic, sweet onion, hock, chicken broth, paprika, butter, freshly ground whitered

Taken from food52.com/recipes/554-mixed-greens-with-collard-greens-mustard-greens-russian-red-kale-chard-toscano (may not work)