| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
Indian |
Southern, Vegetables |
1 |
Big pot |
INGREDIENTS
| 2 |
|
Or 3 bunches of turnip and |
|
|
Mustard greens |
| 1 |
|
Large onion, chopped |
| 1 1/2 |
lb |
Salt pork or bacon |
INSTRUCTIONS
1996
1997
Salt and pepper to taste; stem and pick greens; wash several times;
put greens in large pot; add 1 cup water. Add salt pork, onion and
seasoning if desired. Cook slowly until meat and greens are tender.
Serve greens with hot buttered cornbread. Just for the information,
the liquid in the greens is the famous "Pot Likker". With the family
folk the cornbread is usually dunked therein. Recipe handed down by:
Delia Weathers, Gallatin, Tennessee 1 Indiana Black Bicentennial
Committee. 200 Years of Black Cookery Indianapolis, IN Submitted by
John Hartman Indianapolis, IN 12 APR Posted to MM-Recipes Digest V4
#175 by cro-magnon@juno.com on Jul 8,
A Message from our Provider:
“We can do nothing, we say sometimes, we can only pray. That, we feel, is a terribly precarious second-best. So long as we can fuss and work and rush about, so long as we can lend a hand, we have some hope; but if we have to fall back upon God — ah, then things must be critical indeed! #A.J. Gossip”