| 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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