Name: Fresh Turnip, Mustard, or Collard Greens
Ingredients: 1 bn Greens (about 2 lbs); Salt; 1/4 lb Salt pork, diced; 1/2 c Water, salted, boiling; Vinegar or pepper sauce

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats		Side dish, Vegetables	6	Servings

INGREDIENTS

1	bn	Greens (about 2 lbs)
		Salt
1/4	lb	Salt pork, diced
1/2	c	Water, salted, boiling
		Vinegar or pepper sauce

INSTRUCTIONS

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 1/2 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 <[email protected]>
on Mar 22, 1997

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