Ingredients
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10 ounces fresh collard greens
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10 ounces fresh mustard greens
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10 ounces fresh turnip greens
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3 medium turnips, halved lengthwise, sliced
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3/4 lb tasso or 3/4 lb smoked ham, cut into bite-sized chunks
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1 1/2 tablespoons sugar
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1/2 cup picante sauce
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1 tablespoon salt (to taste)
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2 medium onions, halved lengthwise, sliced
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1 tablespoon fresh ground pepper (to taste)
Instructions
- Place all greens in sink or a large pot; fill to brim with lukewarm water. Let greens stand 15 minutes.
- Carefully remove greens from water without disturbing sandy-silt which has settled to the bottom. Wash leaves under running water; tear leaves into small pieces, removing tough ribs.
- Place torn greens, onions, turnips, and tasso or ham in a 10- to 12-quart soup pot; fill to top with water. Add sugar, picante sauce, salt and pepper.
- Bring to a boil over medium-high heat; boil 5 minutes. Reduce heat. Barely simmer, stirring occasionally, 3 hours. Taste for seasoning; adjust if necessary. Greens should have lots of liquid left; add more water if necessary. Serve hot.