Boil meat in a nonstick pot with a gallon of water for about 30 minutes, or as desired. You may need more water. Check for meat tenderness.
Rinse and chop greens while meat is cooking; after 30 minutes add greens, crush red pepper, pinch of sugar, ½ of your Vidalia onion, accent season, Lawry’s season salt, 3 hot /mild banana rings. Cook until greens and meat are tender, about one hour.
Drain most of water off greens, add ½ cup of bacon fat or olive oil of your choice, juice from banana pepper to taste, remaining half of Vidalia onion. Let it cook slowly on low heat until it is frying. Not too much of fat grease. Serve about (8)