|Salt pork||1 Pound|
|Cabbage/Kale/ kohlrabi/ 1 box brussels sprouts||1|
|Onions||2 Large, chopped|
|Garlic||4 Clove (20 gm), chopped|
Cover salt pork with water and cook until tender.
Drain, then chop into small cubes.
While meat cooks, trim and wash greens and break cabbage into pieces.
Place all greens in a large kettle, add enough water to cover, and cook until very tender.
Drain thoroughly, saving water in which greens cooked.
Add herbs to greens and chop very fine or blend in an electric blender.
Heat lard in a deep kettle, stir in flour until smooth, and cook, stirring constantly, until roux begins to take on' color.
Add onions and garlic and cook several minutes.
Stir in cubed salt pork and the chopped greens.
Cook 5 minutes, stirring constantly.
Pour in 1 1/2 quarts of liquid in which greens cooked and simmer until mixture becomes a thick puree.
Stir in vinegar and red pepper pod, broken into pieces.
Add salt and pepper to taste.