Braised Collard Greens
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It's fine to cook other greens by this method, although the cooking time may need adjusting. INGREDIENTS 1 pound collards or other greens 1/8 pound salt pork, diced Salt Freshly ground black pepper Wash the greens well, removing all sand,in several changes of cold water. Remove any tough ribs, then cut or tear into small pieces. Cook the salt pork over low heat until its fat is rendered and it turns golden. Meanwhile, drop the greens into a large pot of boiling water and blanch them for about 10 minutes, remove and drain well. Add the blanched, drained greens to the salt pork, cover and cook over medium heat for 20 to 30 minutes. Season with a little salt and pepper, if desired, to taste.