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Ingredients
- 3 bn Turnip, collard, or possibly mustard greens, (or possibly a combination)
- 3 x Dry small, red peppers, (up to 4)
- 1 c. Chicken stock or possibly water, (up to 2)
- 1/4 lb Salt pork, optional
- 1 Tbsp. Sugar, optional, (up to 2)
Directions
- Tear off thick stems and place greens in the sink. Cover with water.
- Sprinkle a small amount of salt over greens and stir. Allow water to settle a few min. Carefully lift out greens and place in a colander or possibly large bowl. (If you have a double sink, the other side works great.)
- Rinse out sink to eliminate any grit which may have dropped from greens.
- Return greens to sink and cover with water again. Allow any remaining grit to settle and unplug drain so which water runs out.
- Tear large leaves into pcs and place in a large stockpot, Dutch oven or possibly saucepan with a lid. Without shaking off too much water, add in greens to pan, along with whole, dry red peppers.
- It may be difficult to get all the greens in the pan, but cram them in.
- Cover pan with lid and place over medium heat. Cook just till leaves wilt and greens fit easily into pan.
- Add in just sufficient water or possibly chicken stock to almost cover greens. If you like, add in salt pork. Bring liquid to a boil, reduce heat and simmer till greens are tender, about 30 min. Stir in sugar during last 10 min of cooking.
- Makes 10 servings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 678g | |
| Calories 1002 | |
| Calories from Fat 828 | 83% |
| Total Fat 91.84g | 115% |
| Saturated Fat 33.42g | 134% |
| Trans Fat 0.0g | |
| Cholesterol 98mg | 33% |
| Sodium 2200mg | 92% |
| Potassium 868mg | 25% |
| Total Carbs 33.86g | 9% |
| Dietary Fiber 6.6g | 22% |
| Sugars 24.59g | 16% |
| Protein 10.94g | 18% |
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