| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Barbara2 |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Salt pork |
| 3 |
qt |
Water |
| 1/2 |
ts |
Pepper |
| 4 |
lb |
Fresh greens; (turnip or collard) |
INSTRUCTIONS
Slice salt pork at 1/2" intervals, cutting to, but not through, skin.
Combine salt pork, water and pepper in a large Dutch oven. Bring mixture to
a boil, cover, reduce heat and simmer 1 hour. Discard stems and wash greens
thoroughly. Drain and cut into strips. Add greens to seasoned broth. Cook
unitl tender, about 15 to 20 minutes. Yield: 4 servings.
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