Southern Country Greens
4 lbs. strongly flavored greens–kale, collards, mustard greens, turnip greens, or a mixture
1 pound pork shoulder butt or ham, slashed to the bone in 3 places
Salt and Pepper to taste
1 tablespoon flour, optional
Pepper vinegar or cider vinegar
Remove the stems from the greens and clean them thoroughly. Put them in a large pot–enameled cast iron is perfect–with just enough water to cover.
Add the pork butt. Bring the water to a boil, lower the heat and simmer, partially covered, for 2 hours or until the greens are soft and the meat is falling apart.
Add the salt and pepper to taste, then the optional flour, mixing well.
Serve in soup plates with some of the meat mixed in and pass the pepper vinegar on the side.
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