Greens are good, she said in surprise. I had always turned up my Northern nose at them, but, hell, nearly anything is good if you boil it long enough with salt pork. I didn't say it was good for you, but it is tasty. I used mustard greens. They are peppery, and if you boil them with half a pound of salt pork, you wind up with an extremely salty concoction. The pork gives sort of an unctuous goodness to the greens. They are easy to make too. You just wash them off, and stick them in a pot with a minced onion and half a pound of diced salt pork, "and boil one and one half hours, until tender." I think possibly in the days these recipes were concocted, greens were tougher than they are now. Check your greens after half an hour of boiling, and see if they are tender. Maybe give them 45 minutes to an hour. The greens were on the menu at the birthday party, an oddly assorted set of dishes, but it seemed to work.
According to various websites who may or may not be correct, mustard greens are very high in vitamin A, and possibly have cancer fighting properties. I make no judgment about these sites. If you are concerned about these things, do your own research.
4 pounds collard, turnip or mustard greens
1/2 pound salt pork
4 cups cold water
pinch of crushed red pepper
salt to taste (leave it out, you'll be glad you did.)
1 onion, minced
1. Remove large stems from greens and wash greens thoroughly.
2. Put all ingredients in a large pot and boil one to one and one-half hours, or until tender.
3, Drain greens and chop them rather fine. Serve with salt port, sliced. Serves 8. .