Shandra's Southern Style Green and Cabbage Recipe

Ingredients

8 Bundles of greens (kale,collards,mustard,turnip,dandelion)
1 Head of cabbage (about 4 pounds)
2 pkgs of smoked meat(turkey legs or ham hocks) about 1 1/2 to 2 pounds
1 12 oz package of dry salt pork
2 large Spanish Onions, sliced or chopped
1.75 ounces (1 container) dry chopped onions
4 oz pickled banana pepper rings with juice
2 tbs red crushed pepper flakes
2 tbs garlic powder
2 tbs black pepper
1 tsp ground cayenne pepper
1 tsp smoked paprika
1/2 tsp ground nutmeg
3/4 c white distilled vinegar

Preparation

Step 1

Wash greens, discarding stem ends. Add water to 20 qt pot until approximately one-third full. Place smoked meat,salt pork, onions,peppers, dry seasonings and vinegar in pot. Bring to a boil, cover for 1 hour. Chop greens and cabbage into large fork-sized pieces. Add greens and cabbage to the boiling pot, alternating between cabbage and greens, stirring in between. Continue cooking on medium to medium high heat for 1 1/2 to 2 hours, stirring occasionally. Dish is done when greens are dark in color and tender