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2 lb. collard greens
2 lb. mustard greens
1/2 lb. salt pork or smoked
turkey, cut into 1-inch
6 to 7 c. water
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

Cook salt pork 30 minutes in 6 to 7 cups water. Trim
away any bruised or blemished spots on 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 Dutch oven with remaining ingredients including
salt pork and water. Cover and bring to a boil. Reduce heat
and cook until done or tender, about 50 to 60 minutes.

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