2 to 3 oz salt pork
2 lbs kale or mustard, turnip, oor dandelion greens.
Choose pork with strips of lean and cut into 1/4-inch slices. Put into a 4-qt kettle and add 1 quart cold water. Heat to boiling then reduce heat, cover and simmer 30 minutes. Then add the well-washed greens, cover and reheat to boiling. When greens have wilted down, turn over and press down until they are below the surface of the liquid. Continue cooking, uncovered, until they are very tender, 30 to 45 minutes, depending on age and tenderness. If more water is needed during cooking, add boiling water to keep the greens just covered. When done, drain off liquid and serve with slices of pork laid over top. If more salt is needed, add at end of cooking. 5 servings.
My notes: Not how I go about cooking greens at all. What about the sugar? The joys of pot-likker? She is right about adding salt at the end, otherwise they don’t cook right at all.