2 bags fresh potato greens (4 Cups pressed down)
1 lb peeled shrimp
3 lbs chicken and beef
1 C smoked turkey
2 medium onion (chopped)
1 1/2 tsp salt
2 tsp seasoned salt
1/4 tsp ground black pepper
1 C cooking oil
2 Cookspoon oil
2 Maggi Chicken Soup (optional)
1 or 2 pods hot pepper (optional)
Remove the leaves from the stems. Do this by snapping the stem about 1/2 inch from the leaf base. To be sure the water in the sink is clean, you can run the water over the leaves through water filters. As the water filters fast over the leaves they will be cleaned. Rinse the leaves and transfer to a pan of water. Sprinkle a pinch of baking soda over leaves.
Rub the leaves. Pretend you are scrubbing and washing a piece of cloth between your two hands. Then wring the leaves using your two hands. Transfer to a clean pan.
Heat one cup of oil in a deep cooking pot on medium high. Sprinkle a pinch of baking soda. Add chopped greens, onions, and pepper. Fry for 20 minutes, stirring frequently.
Reduce heat to medium-low. Cook for 20 more minutes stirring frequently. Add cooked chicken, beef, turkey, and shrimp. Simmer on low about 15 minutes, continuing to stir.
Your greens are ready. Eat on a bed of rice. Serve with fried plantains as a side dish.