Mustard Greens w/ Pepper Vinegar Recipe

Wash the greens by stripping the leaves from the stems(discard stems) and placing them in sink filled with cold water. Sprinkle a tablespoon of salt over them and swish around. Allow sediment to settle and lift out greens, shaking off excess water, but not drying.

In a heavy pot over medium-low heat, fry pork until just translucent and curled, about 5 minutes. Add garlic, being careful not to burn. Add wet greens and sugar, and cover. Stir and lift greens as they wilt in cooking. Cook 1 hour or until tender.

Taste the pot liquor and add salt and pepper if necessary. Allow to drain slightly as greens are served. Sprinkle with pepper vinegar.