3 qt. water
3 lb. smoked ham hocks or shanks
Chicken bouillon cubes, optional
1 lb. thin skinned potatoes, scrubbed & diced
1/2 c. dry macaroni
4-5 oz. mustard greens, washed & drained (cut enough leaves crosswise into 1/2" strips to make 3 c.)
2 c. (10 oz.) frozen petite peas, thawed
5-6 oz. reg. or long napa cabbage, green or red kale, savoy cabbage or salad savoy, rinsed & cut in shreds to make 4 c.
Salt & pepper
Grated Parmesan cheese

In an 8-10 quart pan, combine water and ham hocks. Cover and bring to a boil on high heat. Reduce heat and simmer until the meat is tender when pierced, 1 1/2 to 2 hours.

Lift out ham hocks and let cool slightly. Pull meat off bones in shreds; discard skin, fat and bones. Return meat to broth; skim off fat. (If made ahead, cool, cover and chill up to 2 days.)

Return broth to boiling over high heat. Taste broth. If needed, add bouillon cubes to taste to enrich broth. Add potatoes and macaroni; cover, reduce heat and simmer until potatoes are tender when pierced, 10-15 minutes. Stir in mustard greens, peas and cabbage; boil, uncovered, until greens wilt, 2-3 minutes. Add salt and pepper to taste.

Serve hot soup from a tureen; ladle into bowls. Offer Parmesan to add to individual portions. Makes 6-8 servings.