Greens are very easy to prepare. Collards, Mustard Greens and Turnip Greens are prepared as follows; Directions for 1 large head.
1- Clean them very well in a kitchen sink using plenty of water to remove any sand.
2- Chop off the stalks then chop the greens into bite size pieces. The easiest way to do this is to simply stack the leaves on top of each other, run a sharp knife through them vertically making 3 or 4 cuts, then chop them horizontally.
3- Fine chop 4 or 5 slices of bacon or 1/4 cup of salt pork and render out the fat in a large pot over medium heat.
4- Remove the cooked meat and set aside for a topping leaving the fat in the pot. Dump in the greens, 1 cup of water 2 teaspoons of salt and 1 teaspoon of pepper. cover and wait 5 minutes for the greens to shrink a bit.
5- Uncover the greens and stir well, cover and cook for 15-20 minutes checking the water level about halfway through the process. You only need enough water to create a bit of steam and to avoid sticking. You are not boiling, you are steaming.
6- strain the green and return to the pot off the heat. stir in 2 or 3 tabs of butter and additional salt and pepper to taste.
