| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Side dish, Vegetables | 6 | Servings | |
INGREDIENTS
| 1 | 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 <c.simpson@worldnet.att.net> on Mar 22, 1997
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