Recipe - A Pot Of Greens - Southern Style

Fresh collards
Mustard
Turnip greens

Or can use all three of above mixed together. (Frozen ones taste just
like the box. Don't even fool with them).

1 turnip, softball size One half lb. lean side meat Salt Pressurecooker Fresh
greens are sandy and must be thoroughly washed in several changes of water.
A clean laundry tub works well or you can actually put them in the washer
on the delicate cycle, no soa

Pull the green leafy part off the tough stems and tear into pieces with
your hands. Discard the stems. You will think that you have enough greens
to feed an army when you start, but greens yield about half their weight
and also cook down to a smaller amou

Following your pressurecooker directions, put them in your cooker with the
recommended amount of water usually a halfcup. Chicken or beef broth
works well too. Cut the sidemeat up into 2 x 2 inch chunks and distribute
throughout the greens. Dice th

I find that it takes about 15 minutes of pressure to cook them to the
proper Southern degree of tenderness. When the pressure goes down, remove
them from the pot and place in a large deep pan. They should be darkgreen
and soft, not chewy at all. DO NO

Recipe By :

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini