How to Cook Greens

Greens 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.

Ingredients

• 1 lb of greens (any variety)
• 1 Teaspoon of salt
• 1 Slice of fat back 1 inch thick and 3 inches long
• (approximately) or 2 slices of bacon
• 2-3 Tablespoons of bacon grease or slab of fat back

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.