Bring large pot of water to a boil. Add greens and boil for 2 minutes. Drain greens and throw away the water. Bring a fresh pot of water to a rolling boil. Add salt pork, smoked bacon, chopped onions, and Tabasco. Add greens, cover, reduce heat, and simmer for 1 to 2 hours or until greens are tender. Add salt and pepper to taste.

Pot of Beans

1 lb mixed dried beans
1 tbsp unsalted butter
2 tbsps extra virgin olive oil
2 cups chopped onions
3 cloves garlic, minced
1 tbsp dried thyme
1 tbsp dried rosemary
2 bay leaves
1 ham hock
1 tbsp paprika
1 tsp freshly ground black pepper
2 tsps coarse sea salt
Tabasco sauce to taste
chopped Vidalia onions to serve with beans

Place beans in a large stockpot and cover with water. Bring to a rolling boil. Cover pot, turn heat off. Let beans sit for 1 hour. Drain beans. In the stockpot heat butter and oil over medium heat and saute the onions and garlic for 8 to 10 minutes, or until softened. Add beans and enough fresh water to cover. Add rosemary, thyme, bay leaves, ham hock, paprika, and pepper. Cover and simmer for 2 hours, checking beans often. Add water as needed. Remove ham hock and add the sea salt. Simmer another hour.

Before serving, add salt, pepper, and Tabasco. Serve with chopped onions and hot cornbread.

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