Southern style greens (c

Yield: 100 Servings

Measure Ingredient
4 gallons WATER; BOILING
4 gallons WATER
10 pounds PORK HOCKS HAM FZ
20 pounds GREEN TURNIPS FZ
1½ pounds ONIONS DRY
1 tablespoon PEPPER BLACK 1 LB CN

1. ADD WATER TO STEAM-JACKETED KETTLE OR STOCK POT. ADD PORK HOCKS AND ONIONS TO WATER. COVER; SIMMER 2½ HOURS OR UNTIL TENDER. REMOVE; TRIM MEAT AND FAT FROM BONES. CUT MEAT INTO SMALL PIECES. ADD MEAT AND BONES TO STOCK.

2. ADD GREENS, PEPPER AND WATER TO STOCK. BRING TO A BOIL; STIR IMMEDIATELY.

3. SIMMER 1 HOUR, UNCOVERED, OR UNTIL GREENS ARE TENDER, STIRRING OCCASIONALLY.

4. REMOVE BONES; SERVE GREENS WITH COOKING LIQUID (POT LIQUOR).

NOTE: 1. IN STEP 2, 27 LB FRESH COLLARD GREENS A.P. WILL YIELD 20 LB GREENS.

2. IN STEP 2, WASH GREENS IN SEVERAL CHANGES OF COLD WATER TO REMOVE ALL TRACES OF DIRT OR SAND.

3. GREENS MAY BE GARNISHED WITH COPPED HARD COOKED EGGS, FINELY CHOPPED FRESH TOMATOES, OR CHOPPED DRY ONIONS.

Recipe Number: Q02900

SERVING SIZE: ½ CUP

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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