1.  Place smoked meat into stock pot and cover with water
2. Bring to a boil and place lid on and reduce to medium low heat, simmer for 1 hour

1. Fill sink with warm water and 1 Tbsp of salt
2. Cut greens away from stem (be sure to discard stem) cut into bite size pieces
3. Place greens in salted water
4. Swish greens around in water
5. Remove washed greens and place in large bowl
6. Repeat twice

1. After smoked meat is tender, increase heat to medium high
2. Add collard greens and place lid on pot ( allow greens to cook down, adding small portions at a time) Cook for 20 minutes 
3. Add mustard greens, cook for 20 minutes
4. Add 1/2 Tbsp salt and oil
5. Place lid on pot and cook for 40 minutes(during cooking, add more water if needed. do not allow water to cook out of the pot)
6. Rinse and add spinach and let cook for 15 minutes (Stir Occasionally)

ENJOY