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1
Clean the greens throughly.
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2
you can do this by either rinsing them in cold water or filling the sink with water and sort of rub the leaves by hand.
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3
next remove the thick center stalk from the greens and any thick veins.
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4
you can do this by tearing or cutting the greens.
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5
discard the stalks.
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6
once finished squeeze the excess water out of the greens then set them aside.
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7
in a medium pot, put the oil on medium heat til hot.
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8
next cook the red onion, white onion and hamhock/salt pork for about 8 minutes.
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9
turn the heat down to low and add the garlic.
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10
let the meat simmer for about 20 minutes.
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11
wait until you see the fat cook off of the meat and mix with the onions.
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12
this will be the base for your greens.
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13
next remove any excess fatty meat and discard.
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14
you may leave a few meat portions in the pot if you desire.
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15
now stuff the greens into the pot.
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16
do not worry if the pot is overfilled as the greens will cook down quickly.
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17
add the water and vinegar to the pot and bring it to a boil.
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18
cook on medium heat until all the leaves wilt or get soft.
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19
turn the greens occasionally for even cooking.
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20
after about 10 minutes turn the heat down to simmer.
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21
add garlic salt and pepper to taste.
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22
check the broth periodically and and the seasoning as needed.
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23
cook about 2 1/2 hours.
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24
the mustard greens will be tender before the collards.
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25
check the collars for tender consistency.
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26
serve hot.
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27
enjoy.
