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