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Ingredients
- 1/2 pound salt pork
- 8 c. water
- 1 1/2 pound beet greens, turnip greens, Swiss chard, or possibly mustard greens (about 16 c.)
Method
- Cut salt pork into thin strips.
- Place pork and water in kettle or possibly Dutch oven; simmer, covered, for 45 min.
- Thoroughly wash greens in cold water to remove dirt and sand particles.
- Cut off any roots and remove damaged portions and large veins.
- Tear or possibly cut up large leaves.
- Add in to pork and water.
- Simmer covered, 1 hour.
- Drain greens reserving liquid.
- Season greens and pork with salt and pepper to taste.
- If you like, serve cooking liquid over.
- Makes 6 servings.
