Leah Chase's Old Style Greens and "Pot Likker"
SERVES: 4 - 6

Collard and Turnip Greens have always been an important southern staple. These greens tend to grow in poor soil and are often found growing along a roadside or in a hilly, rocky place where little else grows. Many people complain that these greens are tough to wash, so they wrap them in a pillowcase and toss them in the clothes washer. "Pot Likker" is the delicious juice that comes from the greens as they are cooked. I like to eat this juice separately with cornbread. That’s what I call down-home Southern food!


  • 4 pounds turnip or collard greens, stemmed Freshly
  • ground black pepper to taste
  • 1/4 pound fatback (salt pork) or streak-o’-lean
  • Salt to taste

Rinse the greens thoroughly several times, then put them in a large pot of boiling water and boil for 2 minutes. Drain, discarding the water to remove the bitter taste. Fill the pot again with water and bring to the boil. Place the greens back in the pot. Cut into the fatback in several places without slicing it into pieces, and add to the pot. Bring to the boil, cover, turn down to a simmer, and cook 2 - 3 hours. Taste and add salt and pepper as desired. Serve greens with their juices or serve "pot likker" separately as a soup with cornbread.

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