1 1/2 lb. collard, cleaned fresh
1 1/2 lb. kale, cleaned fresh
1 med. head of cabbage
6 ears of corn, fresh
2 green peppers
2 med. onions
4 bay leaves
1/2 lb. bean sprouts
2 tsp. soy sauce
1/2 c. oil
Salt
Pepper

Clean and cut up, collards and kale and cook in the same pot with green peppers and onions. Cook for about 2 hours. Add oil, bay leaves and soy sauce, then add cabbage and cook for about 15 more minutes. Lay on top the ears of corn and bean sprouts and cook for about 20 minutes.

Serve with your favorite meat or fish dish. I like to eat this with Fried Black Bass and Corn Fritters.