How to Cook Greens
Greens are soul food and are a stable here in the south, especially in the southern mountains. Creasy Greens must be cut near the ground, not pulled out of the ground to ensure next years crop. Other greens cooked in the south are Collard Greens, Mustard, Turnip, kale, spinach and more.
To Prepare Recipe
Boil greens in 3 - 4 quarts of water, enough to cover them, with meat slab and salt until tender. When tender, remove from water and drain. Set aside. Melt bacon grease or fry fat back in a seasoned cast iron skillet until just about smoking. Carefully add cooked greens (when the greens hit the pan they will spatter). Stir greens in meat grease until evenly coated. Add crisp bacon bits if desired. Serve with boiled eggs, deviled eggs, and corn bread.