Note: Pepper vinegar is made most places by pouring about one-fourth of the vinegar out of a cider-vinegar bottle and then filling with hot peppers. The peppers are marinated for several days.
Ingredients
- 6 bunches mustard greens
- Salt
- 4 or 5 slices salt-cured hog jowls or thick bacon
- 1 large clove garlic, minced
- 1 teaspoon sugar
- Freshly ground black pepper
- Pepper Vinegar(See Note)
Directions
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.
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Submitted 6/13/05.
Source: Lee Bailey's Southern Food
Submitted By: Linda Wilson
lwilson@gatecom.com
Mustard Greens w/ Pepper Vinegar