2 or 3 (1 pound) bags frozen mustard or collard
    greens or 2 pound fresh greens
3 (14 1/2 ounce) cans chicken broth
2 cups water
1 (2 pound) ham steak, diced
2 tablespoons Tabasco sauce
3 tablespoons olive oil
3 medium onions, chopped
1 clove garlic, minced
6 red potatoes, peeled and diced
2 (16 ounce) cans field peas, drained
2 (16 ounce) cans crowder peas, drained
1 tablespoon white vinegar
1 teaspoon salt

In large pot, cook greens in chicken broth until tender. Add water and simmer on low heat while preparing rest of ingredients.

In large skillet, toss diced ham in Tabasco and olive oil. Saut?for 8 to 10 minutes. Add onion and garlic to the ham and saut?until onions are tender.

Add ham and onion mixture to the pot of greens. Add diced potatoes, field and crowder peas. Add vinegar and salt. Taste for seasoning. Simmer, over low heat, for 45 minutes.

Yields 2 1/2 quarts.