1 lb. cured smoked pork shoulder
3 qts. water
3 lbs. trimmed greens

Simmer pork in water in 5 quart dutch oven for 1 1/2 hours or until meat is very tender. Remove meat and reserve for another use. Add greens to cooking liquid, packing them in and stirring as they cook down. Cook, uncovered, over medium heat 25 to 30 minutes. Test greens for doneness after 15 minutes. Seasoning with salt to taste. Remove greens with slotted spoon, shaking off excess liquid. Serve hot.