| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
6 |
servings |
INGREDIENTS
| 4 |
lb |
Strongly flavored greens; kale, collards, mustard, turnip |
| 1 |
lb |
Pork pork shoulder butt; slashed to the bone in 3 places |
|
|
Salt and pepper to taste |
| 1 |
tb |
Flour; optional |
|
|
Pepper vinegar or cider vinegar |
INSTRUCTIONS
Remove the stems from the greens and clean them thoroughly. Put them
in a large pot with just enough water to cover. Add the pork butt.
Bring the water to a boil, lower the heat, and simmer, partially
covered, for 2 hours or until the greens are soft and the meat is
falling apart. Add salt and pepper to taste, then the optional flour,
mixing well.
serves 6
Carbs 3.9g per serving.
Posted to bbq-digest by Wiley Mixon <wmix65@arn.net> on Jan 22, 1999,
converted by MM_Buster v2.0l.
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