| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
Vegetable |
6 |
Servings |
INGREDIENTS
| 3 |
lb |
Mustard or tender turnip greens |
| 1 |
|
Onion |
| 1/2 |
lb |
Salt pork |
|
|
Salt and freshly ground pepper to taste |
INSTRUCTIONS
Trim greens, discard hard stems and wash in several changes of cold, salted
water. If greens are young and tender, they may be cooked in just the water
that still clings to the leaves, else add 2 cups of water to kettle. Add
remaining ingredient and bring to a boil. Simmer at least 1 hour, or until
tender. Note: If desired, cook salt pork in 4 cups of water until tender.
This will add flavor to the water. Then add greens to this water and cook
until tender.
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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