Categories: Soups/stews, Beef, Pork/ham 
      Yield: 8 servings 
  
    1/4 lb Salt Pork                           2 x  Scallions, with some tops * 
  1 1/2 lb Short Rib of Beef, 3" pieces        2 tb Salad oil 
  1 1/2 lb Stew Beef, cut into 2" cubes        1 x  Lg Green Pepper, cleaned  ** 
     12 c  Water                              10 oz Fresh Spinach, washed, trimm 
    1/2 ts Dried Thyme                        10 oz Fresh Kale, washed & trimmed 
  1 1/2 ts Salt                                1 cn Okra , drained (15 1/2 oz.) 
    1/4 ts Pepper                              4 x  Med Sweet Potatoes,  *** 
      1 x  Lg Onion, peeled & diced            1 x  Lg Tomato, peeled & cubed 
      2 x  Cloves Garlic, crushed          
  
  *    cleaned and sliced 
  **   and chopped 
  ***  peeled and cubed 
   Put salt pork and short rib pieces in a large kettle; brown ribs on all 
  sides. Add stew beef and brown on all sides. 
  Pour in water and slowly bring just to a boil. Skim. Add thyme, salt, and 
  pepper. Lower heat and simmer, covered, 1 hour, occassionally removing any 
  scum that rises to the top. 
   While meat is simmering, saute onion, garlic, and scallions in heated oil 
  in a skillet until tender. Add green pepper and saute 1 minute. Remove 
  from heat and set aside. 
   After meat has cooked 1 hour, add sauteed vegetables and other 
  ingredients to the kettle. Continue to cook slowly, covered, about 30 
  minutes, until vegetables and meat are cooked. Remove from heat and cool 
  slightly. Take out short ribs and cut off and discard any fat. Cube meat 
  and return to kettle. Reheat, if necessary. 
    Serves 8.