Turnip Greens And Other Greens
|Greens||5 Ounce (1/2 Package, Fresh)|
|Boiling meat||1⁄4 Pound (Use Less Quantity As Needed)|
|Boiling water||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Red pepper pod||2|
Wash greens several times, picking out yellow leaves and breaking off tough stems.
Place in a large pan or colander, pour over boiling water, drain.
In a deep vessel put the meat and red peppers; toss in greens and pour in enough boiling water to cover.
Put top on vessel and bring to a quick boil.
Let boil several minutes, reduce heat and boil slowly for 1 to 1 1/2 hours.
Season after first half hour, adding salt, pepper, and vinegar.
Fifteen minutes before serving, remove top and let liquid reduce.
When done, greens should have a glazed, but not greasy look.
Drain liquor and save, if desired, to be served as "pot likker.