Traditional Gardens by Rosalind Creasy
Greens have long been a tasty and nutritious staple in the rural South. I find it unfortunate that most urban people are unfamiliar with eating greens. Most gardeners know that this is one of the easiest crops to grow in abundance. Here is a variation on a traditional preparation method that opts for a minimum of water and cooking time to retain nutrients and flavor. Note that the two-pound equivalent in cups for the raw, packed greens appears in parenthesis following each kind. When preparing greens, remove all tough stems unless you are using chard-its stems are tender and tasty. ¼-1/2 pound bacon or salt pork, coarsely chopped 2 pounds or so of greens-mustard (12 cups) collards 14-16 cups. Kale (16 cups),
dandelion (12-16 cups), or chard (16 cups)-washed and torn or chopped ¼ cup cider or wine vinegar ½ cups water 1/8-1/4 cup sugar 1 teaspoon dry mustard Freshly ground pepper to taste In a large skillet, fry bacon or pork until crisp. Add greens, vinegar, and water. Then cover skillet and cook on medium heat for 3-5 minutes, until greens have wilted. Stir in sugar, mustard, and pepper. Cover and simmer on low heat 5 minutes longer or until greens are tender. Uncover pan and cook off excess liquid, or serve it in the Louisiana way as “pot likker,” in a separate boil as an accompaniment to the vegetables. Also good with some parboiled dice potatoes added in with the greens.