4 lbs. stewing beef/corned beef
2 c. cooking oil or shortening
2 lbs. fresh spinach (cut spinach)
2 lbs. collard greens
3 med. sliced onions
3 med. sized fresh fish (opt.)
1 sm. piece of codfish
4 med. tomatoes or tomato paste
3-4 eggs (opt.)
1 c. water
2 tsp. red pepper, cayenne

Wash and cut up stewing beef; sprinkle with a little salt and onion powder. In pan, add just enough water to cover and boil for 1 to 2 hours or until tender. Slice tomatoes and onions, wash greens and boil until done, 10 to 20 minutes. Strain leaves and keep the liquid, blend tomatoes. Brown beef and fish in hot oil include piece of codfish together with onions and tomatoes. Add cut spinach, fried ingredients and a small quantity of the liquid from leaves, lightly beat and add eggs. Add pepper and a pinch of salt to taste. Simmer slowly for about 25 to 30 minutes. Stir occasionally. Serve hot with boiled rice, boiled potatoes or spaghetti.