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Southern Cooked Greens

1 Smoked ham hock
6 oz Thick slab bacon, chopped (about 5 slices)
2 tb Vegetable oil
1/2 c Chopped onion
1 tb Chopped garlic
1 12-ounce bottle beer
Salt and freshly-ground
Black pepper
Crushed red pepper
16 c Loosely-packed washed greens (such as kale, collard, mustard and beet)

In a large heavy pot sweat ham hock and bacon in oil over medium-low heat until bacon begins to render some fat. Add onions and garlic and saute until onion is tender, about 5 minutes. Stir in beer and season with Tabasco, salt, pepper and crushed red pepper. Bring to a boil and stir in greens, a large handful at a time. When all greens are added, reduce heat to simmering, cover and cook until greens are very tender, about 15 minutes. Taste and adjust seasoning before serving.

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