Greens and Smoked Ham Hock

Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Novell Estate in Fort Worth, Texas in 1982.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * 3 large ham hocks smoked
 * 4 smoked pig tails
 * ¼ cup vegetable oil
 * 1 red pepper
 * 1 large white onion chopped
 * 1 pound mustard greens
 * 1 pound turnip tops
 * 1 pound spinach
 * 1 pound kale
 * 1 small head cabbage cut up
 * 1 teaspoon salt
 * 2 teaspoons freshly ground black pepper

Directions

 * 1) Wash ham hocks and pig tails and place in enough cold water to boil until tender or place in pressure cooker with 2 cups water with 10 pound pressure for 30 minutes.
 * 2) Pick and wash greens thoroughly.
 * 3) Set cabbage and spinach aside.
 * 4) Chop mustard greens, turnips and kale then place in large pot with water, oil, onion and red pepper.
 * 5) Bring to a boil then reduce heat and simmer for 1½ hours.
 * 6) Add spinach, cabbage, salt and pepper and look 20 minutes longer.