1 lb. mustard greens
1/2 lb. turnip greens
1/2 lb. collard greens
4 c. water
3 1/2 lb. ham hocks
Corn bread
Hard cooked egg slices, optional

Discard stems of greens and any damaged portions. Tear up large leaves. In large kettle combine water and ham hocks; bring to boiling. Add mustard, turnip and collard greens, return to boiling. Reduce heat; simmer, covered, 1 1/2 hours.

About 1/2 hour before greens are done, prepare corn bread. To serve, ladle greens and juices (pot liquor) into bowl; garnish with hard cooked egg slices, if desired. Offer ham hocks in another bowl. Pass corn bread. Makes 4 servings.