2 bunches mustard greens
2 bunches turnip greens
1 bunch of spinach, fresh
1/2 tsp. salt
1 tsp. seasoning salt
3 med. ham hocks
3 hot peppers
Water

Remove stems and pick the yellow and brown leaves off the greens and spinach. Wash greens several times in kitchen sink. Wash until greens are free of any residue and water runs clear. Set aside. Wash spinach the same way; set aside. Cook ham hocks separately for 45 minutes. Cook on top of stove in large pot in about 4 cups water. Add greens and seasonings and also peppers.. Let them cook 1 hour. Add spinach and cook 45 minutes longer. Add more water if necessary.