As a boy I didn't care too much for eating greens; as an adult however I've discovered the value of this hearty, delicious meal. The following recipe is easy to follow and creates a dish that is nothing short of excellent. Enjoy y'all!
1 bunch collards
1 bunch turnip greens
1 bunch mustard greens
1 bunch kale
1 bunch spinach
1 pound of bacon, salt pork or ham
1 clove garlic
3 red pepper pods (optional)
2 tablespoons vinegar
Salt & pepper
Boiling water
I. Wash the greens very, very good, cutting the tough stems. Pour boiling water over them and drain.
II. Place in large pot with meat, garlic, red pepper pods, and boiling water. Cover and bring to a boil.
III. Then cook over medium heat, at a slow boil, for about 1 1/2 hours. After 30 minutes of cooking time, add vinegar, and season to taste with salt and pepper. Remove cover and let the liquid reduce during the final 15 minutes. Drain, reserving the liquid. Arrange greens and sliced meat on serving platter. Serve cornbread alongside with cups of "pot likker" (the reserved cooking liquid) for dunking.
Serves 6 to 8
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