| 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 |
|
|
Recipe handed down by: |
|
|
Delia Weathers, Gallatin, Tennessee |
|
1 |
Indiana Black Bicentennial |
|
|
Committee. |
|
|
200 Years of Black Cookery |
|
|
Indianapolis, IN |
INSTRUCTIONS
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.
Submitted by John Hartman Indianapolis, IN
12 APR 1996
Posted to MM-Recipes Digest V4 #175 by cro-magnon@juno.com on Jul 8, 1997
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