1 - 1 1/2 lb. beef shank or neck bones
4 c. water
1/4 tsp. dried red pepper flakes
2 lbs. fresh turnip or collard greens
1/4 tsp. salt
1/4 c. oil
1 tbsp. sugar
2 tbsp. vinegar

Combine bones, water and pepper flakes in large saucepan. Bring to a boil, reduce heat, cover and simmer 4 hours. Remove bones, strain broth and chill. Discard hardened fat. Boil broth uncovered until volume is reduced to about 1 cup. Add greens and cook 1 hour. Stir in oil, sugar and vinegar just before serving. Makes 4 servings. Each serving equals approximately 70 calories.