1/2 lb. pickled pork tips or ham hocks
1 med. onion, chopped
2 c. water
2 lg. or 3 med. bunches greens
Sugar (optional)
Salt & pepper

Saute ham and onion until onion is transparent. Add water. Bring to a boil, lower to a simmer and cook until meat is tender, about 1 hour. You may need to add more water.

Fill sink with water. Place greens in water. Break off lower parts of stems and discard in the garbage can, NOT in the garbage disposal. Wash leaves thoroughly. (A little sand will ruin a whole pot of greens.)

Place greens in the pot with the meat and onions. Add sugar, salt and pepper. There's no need to add more water. The greens will cook in the water left on the leaves from washing. Cover and cook slowly, stirring occasionally so you can see all the leaves have turned dark green from being saturated with water, until tender, about 30 minutes to 1 hour.

MUSTARD GREENS: Cook 2 bunches of mustards with 1 bunch of turnip greens and 1/2 tablespoon sugar.

TURNIP GREENS: Add 1 to 2 tablespoons sugar. They tend to be bitter. If you want to use the turnips with the greens, peel the turnips. Cut the large ones into quarters, the medium ones into halves, or dice them. Add to greens when the greens are almost done.

COLLARD GREENS: Cook with 1 tablespoon sugar. They take a long time to cook.