2 lb. salt pork, ham hocks or neck bones
3 medium bunches greens (about 3 lb.)
1 red pepper pod or 1/4 tsp. cayenne (optional)
2 tbsp. bacon drippings
salt and pepper

Put meat in kettle or Dutch oven and add water to cover. Bring to a boil. Simmer and cook for 2 hours or until meat is tender. Remove meat and cut meat from bones, if necessary. Soak greens to remove sand and grit. Lift greens from water and drain water off so sand goes off with the water. Rinse under running water until all sand is gone. Add greens, pepper and bacon drippings to meat liquid. Arrange meat on top of greens. Simmer for 35 minutes or just until greens can be cut with a fork. Add water if necessary, to prevent sticking. Lift meat and greens from liquid.

Makes 6 to 8 servings.

Note: Use collard, turnip or mustard greens.