large bunches of turnip or collard greens, washed ounces salt pork cups water cup apple cider vinegar teaspoon sugar teaspoon salt teaspoon pepper
Remove the center stems from the greens. Discard the stems and coarsely chop the leaves.
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.
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.
Add the greens. You may need to work in batches, allowing the greens to wilt down, to make room for more.
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.
28 kcal per serving
0.3 g per serving
6.3 g per serving
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