Greens simple and good

2 bunches collard
2 bunches mustard
1 smoked pork chop
1 onion slivered
2 Thai chiles minced
2 dried Chinese chilis crumbled
1 tbsp onion powder
1tbsp garlic powder
1/2  Tsp seasoning salt
*Philippines cane vinegar
a tablespoon or so white sugar
better than bullion ham broth prepared (1 tablespoon per 16oz water)
a little cooking oil


In a clean sink filled with cold fresh water submerge greens, add a bit of white vinegar to the water and soak. Scrub greens together gently, drain water and refill, soak again. Rinse greens well. Fold each leaf in half and remove stems, stack, roll and cut greens cross wise, then length wise. Chop some of the mustard green stems

In a large pot, heat oil on medium, add chop and saute, add onion and dried Chinese peppers, continue sauteeing, add greens, stems and cook down a little. Add prepared ham broth, onion powder, garlic powder, seasoning salt, vinegar, and sugar. Bring to a gentle boil, lower the heat and simmer for two hours.

*About the Philippines Cane Vinegar: it is a mild vinegar and nowhere near as sour as white or American vinegar. If you cannot find it adjust your recipe accordingly.

* Both the ham paste and seasoning salt are salty so combine as directed.