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1 bunch collard greens 

1 bunch kale 

1 whole cabbage

1/2 pound slice boar's head ham

1 whole onion

1 small to medium tomatoes

1 heaping teaspoon minced garlic 

1 cup olive oil 

1/2 stick butter

1 teaspoon black pepper

Salt to taste

1 teaspoon crushed red pepper

1 teaspoon dry thyme

2 heaping teaspoons chicken bullion

2 cups water

Directions: Remove the leaves from the kale and the collard greens, wash the leaves and cut them up small and set aside. Wash the cabbage and cut up and set aside (This can be done the day before). Cut up the tomato, onion and the ham into small chunks. In a large deep pot put the olive oil and let it heat then add the ham, onion, tomato and stir, then add the black pepper, crushed red pepper, the thyme and continue to mix and blend. Add the chicken bullion and stir, add the collard greens and stir, add 1/4 cup water, cover and cook for about 2 to 3 minutes. Add the kale and stir, add 3/4 cup water cover and cook for 3 minutes, add the garlic, cabbage, butter, salt to taste, 1 cup of water and stir. Cover the pot then turn the flame down to medium and let it cook for 3 minutes, stir and cook for another 3 minutes and it is done. Turn off the flame and remove from heat. Serve with rice and meat of your choice.

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