Great food with great memories of growing up eating this every Sunday.

Ingredients - Greens
1 head of cabbage
2 bunches of Collard greens
2 bunches of Mustard greens
2 smoked hamhocks
3 jalepenos
Garlic Powder
Season Salt

Ingredients - Steak
boneless cuts of sirloin steak
All purpose flour
cooking oil
Season salt
Garlic Powder
Black pepper

Ingredients - Corn bread
Two cups yellow corn meal
Cooking oil.
3 cups water.

Directions
Slice your jalapenos and place them and the ham hocks into a large stock pan or dutch oven. Add enough water to cover and then place on the stove on medium high heat. Season the water with several dashes of season salt and garlic powder.

Remove the stems from all four bunches of greens, rinse clean and remove any bad leaves. Taking a handful at a time roll into a log and slice each handful before putting into the pot. Add more water as needed to cover every thing, place on lid and raise the temp. Let the green boil for at least two hours and drop down to a hard simmer for another hour to hour and a half. The greens will change color during the cooking process, this is normal. Stir frequently.

While that's going on you can slice and core your cabbage. This should be added during the last 20 minutes of cooking.

Rinse your steaks and season. Take a plate and add one cup of flour and season this with the same seasoning as the steaks. Take steaks and dredge them. In a heavy bottomed skillet you want about as much oil as you would use to for fried pork chops. Heat and when the oil is ready place in your steaks. 3-4 minutes each side, when done drain on some paper towels.

Skillet Cornbread (to be made just before serving)
Bring the water to boil. Place your yellow corn meal in a non reactive bowl. Once the water has come to a boil remove from the stove and replace with a medium sized skillet with about two cups of cooking oil in it. while your oil is heat carefully add the water to your dry cornmeal and stir. Add enough to where all the corn meal is moist but don't make soup. If you add too much just add a touch more cornmeal to balance things out. You want it to reach the consistency of dough.

Now the fun part.

Turn your sink on to cold just slightly, but enough to have a steady stream. Once your oil is heated, take your basic spoon and scoop up some of the corn meal. Run your free hand under the water to wet ti and then careful spoon the corn meal into your hand. From here work and shape each spoonful into ovals and one at time as you make them place them into the hot oil.

Don't crowd them. You want each side to cook until golden so around 3 minutes per side. Drain on paper towels and serve. Once down take the heated oil and pour VERY CAREFULLY into your pot of greens and cabbage and stir.

Dish everything up, top as you like with jalapeno slices, hot sauce or fresh slices of onions.

Enjoy