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.