"Save a ham bone (with a little meat clinging to it) to make this. The greens can vary according to what is available, but there should be a good proportion of collards. Southerners would serve in soup plates with hot corn bread to mop up what they call the pot liquor."
Ingredients
- 1 ham bone
- 1/4 pound (115 g) salt pork, cubed
- 3 pounds (1 1/3 kg) collards, kale, turnip greens, and/or mustard greens
- Salt
- Freshly ground pepper
Directions
Boil the ham bone and salt pork in 6 cups water for 45 minutes. Wash the greens carefully, remove tough ends of the stalks, and chop up the rest along with the greens. Add to the pot and cook until tender, about 45 minutes. At that point the water should almost have disappeared and the salt pork will have melted away. Remove the ham bone and scrape any bits of meat back into the pot. Add salt and pepper to taste. Serves 6.
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Submitted 6/13/05.
Source: The Fannie Farmer Cookbook
Submitted By: Linda Wilson
lwilson@gatecom.com
Mixed Greens Southern-Style