1 smoked turkey leg (about 1 pound) or 1 meaty smoked pork hock (about 1 pound)
Directions
1. Remove stems from greens. Wash leaves; pat dry. Coarsely chop
leaves to measure 8 cups; set aside.
2. In a Dutch oven or stockpot combine water, onion, sweet pepper, salt, pepper, and turkey leg or pork hock. Bring to boiling. Add greens; cover and reduce heat. Simmer about 1-1/4 hours or until greens are tender. Remove from heat; set aside and keep warm.
3. Remove turkey or pork from bone. Shred meat with two forks and return to greens. Discard bone. With a slotted spoon, transfer to a serving bowl. Makes 6 to 8 servings.
