Mess o Greens

• 2 tablespoons olive oil
• 2 ounces country ham, diced
• 4 bunches (about 4 pounds) mixed hardy greens, such as turnip greens, collards, mustard, and kale, washed and drained
• 1/2 teaspoon crushed red pepper flakes
• Sea salt and freshly ground black pepper
• 1 cup low-sodium chicken or vegetable broth
• Hot Pepper Vinegar (page 308), for serving

1. Heat the olive oil in a large saucepan or Dutch oven over medium-high heat until sizzling hot (see Know-how, page 100).
2. Add the ham and cook until crispy around the edges.
3. Remove and discard the stems from the greens and tear the greens into large pieces.
4. Add the greens to the ham and season with red pepper flakes and salt and black pepper to taste.
5. Add the broth and cover the pan.
6. Reduce the heat to low and simmer for 25 to 30 minutes, stirring occasionally, until the greens are tender.
7. Check to make sure the greens dont start to stick to the bottom of the pan; if they do, lower the heat and add a little more broth or water.
8. Taste for seasoning and add more salt and pepper, if desired.
9. Drizzle with Hot Pepper Vinegar and serve warm.
10. It should be illegal to serve Mess o Greens without Salt and Pepper Skillet Cornbread (page 57) or Creamy Cheese Grits (page 208) for sopping up the savory pot likker.

olive oil, country ham, bunches, red pepper, salt, chicken, pepper

Taken from www.epicurious.com/recipes/food/views/mess-o-greens-383734 (may not work)