Photo by: Becky Luigart-Stayner; Lydia DeGaris-Pursell
To preserve their texture, we cooked these greens less than most Southerners do.
Cooking Light AUGUST 2001
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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