Yield: 6 Servings
|3 pounds||Mustard or tender turnip greens|
|½ pounds||Salt pork|
|Salt and freshly ground pepper to taste|
Trim greens, discard hard stems and wash in several changes of cold, salted water. If greens are young and tender, they may be cooked in just the water that still clings to the leaves, else add 2 cups of water to kettle. Add remaining ingredient and bring to a boil. Simmer at least 1 hour, or until tender. Note: If desired, cook salt pork in 4 cups of water until tender.
This will add flavor to the water. Then add greens to this water and cook until tender.
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .