Greens

Wash smoked meat in cold water. If using neckbones, remove whitish looking vein on bottom of neckbone. Put into pot of water over medium flame. Wash greens thoroughly. Even if you have to use soap and water, wash greens thoroughly to get off any bugs and grit. Rinse completely in cold water. I then individually pull leaves off stalk, layer and roll into cylinder form and slice thinly into sink full of salted water to soak. Remove handful at a time until none remains in sink. This further cleans greens. Allow water to drain and check bottom of sink for gritty feel. If there isn't any - green