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+Mixed Greens
+https://thedomesticman.com/2017/05/02/mixed-greens/
+
+    Servings: 8
+    Time: 4 hours
+    Difficulty: Easy
+
+2 lbs smoked ham hocks, neck bones, turkey necks, or turkey wings (or combination)
+2 cups water
+2 cups chicken stock
+2-3 lbs collard greens, turnip greens, mustard greens, flat-leaf (Lacinato/dino) kale, or a combination, coarsely chopped with stems intact
+½ tsp red pepper flakes (optional)
+2 tsp apple cider vinegar
+black pepper to taste
+vinegar-based hot sauce (Tabasco or Crystal) to taste
+
+1. Combine the smoked meats, water, and stock in a stockpot over medium heat. Bring to a boil over high heat then cover and reduce heat to medium-low; gently simmer for 1 hour. Add the greens, red pepper flakes, and vinegar; if you run out of space to fit all of the greens, add more as they wilt and reduce in size. Reduce heat to low and simmer until the leaves are dark green and tear very easily, about 2 to 3 more hours.
+
+2. Fish out the pork pieces with tongs and let cool for a few minutes, then pick out the meat from the bones and skin; return the meat to the pot. Taste and add salt, pepper, and hot sauce if desired—you likely won’t need to add salt due to the inherent saltiness of smoked pork.
+
+3. Be sure to drink the leftover, nutrient-dense liquid, known as collard liquor or pot likker; this tradition dates back to Africa.