Instructions: Put the water, onion, garlic, chile pepper, vinegar, and bay leaf in a large pot. Bring to a boil over medium heat. Add the baking soda, turnips, collard greens, and kale. Bring back to a boil. Reduce the heat to low and simmer, uncovered, for I hour.

Add the mustard greens and stir to mix. Cover, raise the heat to medium, and cook for 4 hours.

Just before serving, stir in the spinach, hot sauce, and black pepper.

Red chile pepper and hot sauce add so much punch to this dish that you wont miss the ham or other smoked pork found in the traditional Southern version. Ive also added turnips for extra flavor and texture. Stir in the spinach at the last minute, so as not to cook off its inherent nutrients. For variety, Swiss chard leaves can be substituted for the spinach; cook for an additional 3 minutes.

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