Kosher Cookbook: Sammy Davis Jr.-Greens (Collard)

My way
   Food has never really been that important to me, as you can tell by my hulking hundred and fifteen frame-soaking wet. For me, it has always been a question of eating for survival or purely social reasons. When I find myself getting hungry, which is normally at very odd hours in the morning, I generally pick myself up from bed very quietly, so as not to disturb Altovise, tiptoe out of the room. As soon as I pass the threshold. I hear a voice from beneath the blankets, "The chicken soup is in the big pot, and the vegetable soup in the little one."
   Then I trot into the kitchen and put the pot of my choice on the stove. Sometimes, when I desire a real gourmet treat, I mix the two soups together-"Ain't no soul food ever tasted like that!" In a way, eating kosher food comes close to soul food for me, and since I've been in show business, I've eaten more kosher dishes than black-eyed peas.

Greens (Collard)
   6 bunches of collard greens
   4 pounds flanken
   1 green pepper, diced
   2 onions, diced
      pinch of sugar
      pinch of baking soda
   4 whole dry red peppers
     salt and pepper to taste

Method: Cook flanken in water to cover for about 3 hours, until meat falls off bones. Reserve meat. Wash greens 5 or 6 times in salt water, break them up in pieces and cook them in broth from the flanken. Then add peppers, onions, sugar, soda, red pepper. Cook for 45 minutes.
   Add meat or serve it separately with strong white horseradish and cornbread. Dunk bread into soup.