1/2 pound Fresh pig feet, split, twice
2 pounds young, tender turnip greens
3 dried red pepper (or less to taste)
Salt and pepper to taste
Boiling water

Place pigs feet in boiling water to cover. Add the red pepper and cook
until meat is almost tender. If you like it falling off the bone, then cook
till tender. Thoroughly wash the greens, cutting off tough stems, and add
to the pot. Let cook gently for another 1-2 hours. When done, season to
taste with salt and pepper. Drain, reserving the liquid. Remove the pigs
feet to plate and surround with the greens. Serve with corn bread and cups
of the “pot likker”(the reserved cooking liquid) for dunking.