Yield
Makes 4 to 6 servings

How to Make It

Step 1

Remove and discard stems and discolored spots from greens. Wash greens thoroughly; drain and tear greens into pieces. Set aside.

Step 2

Slice salt pork at 1/4-inch intervals, cutting to, but not through, the skin.

Step 3

Combine salt pork, 3 quarts water, pepper, and, if desired, sugar in a Dutch oven; bring mixture to a boil. Cover, reduce heat, and simmer 1 hour.

Step 4

Add greens, and cook, uncovered, 30 to 35 minutes or until tender. Serve with a slotted spoon.

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