large bunches of turnip or collard greens, washed ounces salt pork cups water cup apple cider vinegar teaspoon sugar teaspoon salt teaspoon pepper
INGREDIENTS
4
12
4
1/2
1
1
1/2
1
Remove the center stems from the greens. Discard the stems and coarsely chop the leaves.
2
Heat the salt pork in a large stock pot over medium heat. Cook for 3-5 minutes to render off some of the grease, but do not drain the grease.
3
Add the water to the pot. Bring the water to a boil, then reduce the heat to low, cover and simmer for 10 minutes. Add the cider vinegar, sugar, salt and pepper to the pot. Bring the pot to a boil again.
4
Add the greens. You may need to work in batches, allowing the greens to wilt down, to make room for more.
5
Reduce the heat to low. Cover the pot again, then cook for 1 -2 hours. The longer the greens cook, the more tender they will become. Season the greens with salt and pepper if needed.
Yield
1 cup
calories
28 kcal per serving
FAT
0.3 g per serving
caRBS
6.3 g per serving
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