Except for the time consuming part of cleaning the greens from my garden, this was an easy recipe. However I still messed it up. I mistakenly added the greens in the beginning, with the salt pork and other ingredients. However, the recipe was very forgiving, and it turned out just fine. I will probably make this again when I have another batch of garden greens, because I have a lot of leftover salt pork.
Becky Luigart-Stayner; Lydia DeGaris-Pursell
To preserve their texture, we cooked these turnip greens less than most Southerners do.
Yield: 6 servings (serving size: 1/2 cup)
- 1 pound trimmed, chopped turnip greens or collard greens
- 2 cups water
- 1 teaspoon sugar
- 1 (4-ounce) piece salt pork, cut into 4 pieces
- 1 dried red chile
- 1/4 teaspoon salt
- Wash greens; pat dry. Coarsely chop.
- Combine the water, sugar, pork, and chile in a large Dutch oven. Bring to a boil; cover, reduce heat, and simmer 20 minutes. Discard chile. Stir in greens and salt; cover and cook over medium heat 10 minutes or until tender, stirring occassionally. Discard pork.
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