1 bunch of greens, your choice
Water
1/4 c. rice wine vinegar
3-4 dashes Tabasco
Black pepper, generously
Salt pork cut off rind and some fat
1-2 cloves garlic

In large 1-2 quart pot cook greens in water for several hours. Place in refrigerator overnight. Save liquid.

NEXT DAY: Cook on fast simmer and add vinegar, garlic, Tabasco, pepper and salt pork. The longer the salt pork is cooked, the more fat will cook away. You can substitute 1/2 to 1 teaspoon olive oil for the salt pork.