Mixed Greens

2 pounds collard greens
2 pounds mustard greens
2 pounds turnip greens
1⁄2 pound salt pork
1 tablespoon sugar
Salt and pepper to taste

Place greens in kitchen sink. Fill sink with water, pushing leaves under running water as sink fills. Allow to soak for five minutes; drain water, rinse greens under running water and fill sink again. Repeat until no dirt is present on leaves, about 5 or 6 times.

Remove greens from sink and allow to drain. Pull leaves from stems; discard stems.

Lay collard leaves on top of each other, roll lengthwise, and using a sharp knife, cut into pieces.

in a 6- to 8-quart Dutch oven over medium heat, cook salt pork until crisp; drain on paper towel and set aside. Remove all but 1 tablespoon of the grease from the Dutch oven, add the greens, salt pork, sugar and salt and pepper to taste.

Cover with water and bring to a rolling boil over medium-high heat. Reduce heat and simmer slowly, covered, until greens are tender, about two to three hours. Serve with cornbread and hot sauce or pepper vinegar.

If you like this recipe, I think you’ll really enjoy this cookbook:

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