Recipe - Fresh Turnip Mustard Or Collard Greens

1 bn Greens (about 2 lbs)
Salt
One fourth pound Salt pork, minced
One half cup Water, salted, boiling
Vinegar or pepper sauce

Check leaves of greens carefully; remove pulpy stems and discolored spots
on leaves. Wash thoroughly in several changes of warm water; add a little
salt to the last rinse. Put greens in colander to drain.

Cook salt pork, covered, about 10 minutes in One half cup boiling salted water.
Add greens, a few at a time; cover and cook slowly until greens are tender.
Do not overcook.

Serve with vinegar.

NOTE: An alternate method is to wash greens carefully and put them into a
large cooker with only the water that clings to leaves. Add salt and bacon
drippings after the greens have cooked tender. SOURCE: Southern Living
Magazine, April, 1974.

Posted to MMRecipes Digest V4 #082 by Simps c.simpson@worldnet.att.net
on Mar 22, 1997