Gray Foy's Mixed Greens

• 7 pounds mixed greens (they may include collards, kale or turnip greens)
• 3/4 pound slab of lean bacon, cut into 1/4-inch cubes
• 1 cup finely chopped onions
• 1/2 cup finely chopped celery
• 1 green pepper, cored, seeded, veins removed and finely chopped, about 3/4 cup
• 2 ham hocks, about 3/4 pound each
• Salt to taste if desired
• Freshly ground pepper to taste
• 2 tablespoons red wine vinegar
• 1 or 2 dried red hot peppers, broken into pieces
• 2 cups water

1. Pick over the greens to remove any tough stems and veins.
2. Wash and drain thoroughly.
3. Use only the tender leaves, cutting or breaking them into two-inch pieces.
4. There should be about 20 quarts (5 gallons).
5. Put the bacon in a very large, heavy kettle or casserole and cook, stirring, until rendered of fat and browned.
6. Add the onions, celery and green pepper.
7. Cook, stirring, about five minutes.
8. Add the greens, stirring.
9. Cover closely and cook, stirring, until greens are wilted.
10. Add the ham hocks, salt, pepper, vinegar and dried pepper.
11. Cover and cook about 15 minutes.
12. Add the water, cover and let simmer about 1 1/2 hours.

mixed greens, lean bacon, onions, celery, green pepper, ham hocks, salt, freshly ground pepper, red wine vinegar, red hot peppers, water

Taken from cooking.nytimes.com/recipes/3557 (may not work)