- 1 bunch collard, mustard, or turnip greens
- 1/2 pound salt pork, cubed
- 1/4 cup water
- 1 teaspoon salt
How to Make It
To Clean: Discard any wilted or yellowed leaves and pulpy stems. Washing is the most important part of preparing any greens. Fill both bowls of double sink (or sink and a large pan) with lukewarm water. Wash greens by plunging up and down in one sink; then lift greens out of the water and into the other container of water. Repeat procedure, rinsing sink or pan between washings, until no trace of sand remains in final rinse water.
Note: Greens are not well washed unless lifted out of the water. Simply pulling the plug in the sink or pouring the water from the pan without first removing the greens will not rinse away the sand.
To Simmer: Place greens in a Dutch oven; add salt pork, water, and salt. Cook over low heat until steam begins to form. Cover; reduce heat and simmer, stirring occasionally, 1 1/2 hours or until greens are tender. Add water, if needed.
Serving Suggestions: Fresh greens may be served with any of the following: Basil Vinegar, Chive Blossom Vinegar, Mason County Relish, Oil and Lemon Sauce, or Hot Pepper Sauce.