Fresh turnip, mustard, or collard greens

6 Servings

Ingredients

Quantity Ingredient
1 bunch Greens (about 2 lbs)
Salt
¼ pounds Salt pork, diced
½ cup Water, salted, boiling
Vinegar or pepper sauce

Directions

Check leaves of greens carefully; remove pulpy stems and discolored spots on leaves. Wash thoroughly in several changes of warm water; add a little salt to the last rinse. Put greens in colander to drain.

Cook salt pork, covered, about 10 minutes in ½ cup boiling salted water.

Add greens, a few at a time; cover and cook slowly until greens are tender.

Do not overcook.

Serve with vinegar.

NOTE: An alternate method is to wash greens carefully and put them into a large cooker with only the water that clings to leaves. Add salt and bacon drippings after the greens have cooked tender. SOURCE: Southern Living Magazine, April, 1974.

Posted to MM-Recipes Digest V4 #082 by Simps <c.simpson@...> on Mar 22, 1997

Related recipes