Recipes
Greens
yield: 4 to 6 servings
Ingredients:
- 1 bunch fresh turnip, collard or mustard greens
- 1 medium piece salt pork
- 1 cup water
- 1 teaspoon salt
- 2 tablespoons bacon drippings, butter, or margarine
- Pinch of sugar (optional)
Instructions:
Strip the stems from the greens (unless they're very tender) and wash thoroughly. Place in a saucepan and add the pork, water, and salt. Cook, covered, for 45 minutes over medium heat, or until tender. Remove the pork and pour the greens into a colander to drain (most people love the flavor of this liquid and don't drain it out). Place in a pan and chop scissor-like with two knives. If necessary, add more salt to taste. Keep hot and add the bacon drippings and a pinch of sugar.
Note:
This recipe is from Mrs. Wilkes' Boardinghouse Cookbook by Selma Wilkes, Ten Speed Press. How do you spot a Yankee at Mrs. Wilkes? He motions toward the turnip greens and says, "Please pass the spinach."
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