The key to achieving delicious southern greens is pick good quality, deep colored, leafy bunches. Separate and wash leaves thoroughly to remove any dirt and make sure to trim off the stems. Makes 6 servings
4 cups water
½ pound boned smoked pork shoulder, cut into 1/2-inch pieces
2 pounds greens (such as collard, mustard, turnip or kale, or a combination), stemmed
Add water and smoked pork to a large pot. Season with salt and pepper then cover and simmer for one hour.
Bring liquid to boil. Add greens and cook on high until just tender, approximately 12 minutes. Using slotted spoon, transfer greens and pork to a serving platter. Use ¼ cup of cooking liquid to pour over greens.
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