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Mixed Greens
INGREDIENTS:
2 pounds collard greens
2 pounds mustard greens
2 pounds kale
1/2 pound salt pork
1/2 pound smoked neck bones
1/2 pound rib tips
Salt and pepper
Dash of sugar (optional)
INSTRUCTIONS:
Wash meats and put in a large pot and cook for 45 minutes. Cover with water. Clean greens well. Cut up and
combine with meat. Season to taste. Put a dash of sugar if desired. Cook over medium heat for 50 to 60 minutes or until tender.
SOURCE: Allen Jennette’s recipe in Penn School & Sea Islands Heritage
Cookbook (1978).
ADDITIONAL SERVING SUGGESTIONS: Some people prefer a jot of vinegar over the cooked greens.
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