1/2 lb. salt pork or smoked turkey, cut into 1 inch cubes
6 to 7 c. water
2 lb. collard greens
2 lb. mustard greens
1 c. chopped celery
1 c. chopped onion
1/2 c. chopped green pepper
1 tbsp. sugar
2 cloves garlic, minced
1 tsp. salt
1/4 to 1/2 tsp. crushed red pepper

Cook salt pork 30 minutes in the water. Trim away any bruised or blemished spots on collard and mustard greens with a sharp knife. Wash the leaves in several changes of cold running water to remove all traces of dirt or sand.

Cut up and combine the greens in a Dutch oven with remaining ingredients including meat and water. Cover and bring to a boil. Reduce heat and cook until done or tender. Yield: 8 servings.