3 bunches turnip, collard, or mustard greens (or a combination)
3 or 4 dried small, red peppers
1 to 2 cups chicken stock or water
1/4 pound salt pork,
1 to 2 tablespoons sugar, optional
Tear off thick stems and place greens in clean sink. Cover with water.
Sprinkle a small amount of salt over greens and stir. Allow water to settle a few minutes.
Carefully lift out greens and place in a colander or large bowl.
Return greens to sink and cover with water again. Allow any remaining grit to
settle and unplug drain so that water runs out.
Tear large leaves into pieces and place into a large stockpot, Dutch oven or saucepan
with a lid. Without shaking off too much water, add greens to pan, along with whole,
dried red peppers. It is okay to pack the greens into the pan. Cover pan with lid
and place over medium heat. Cook just until leaves wilt and greens fit easily into
Add just enough water or chicken stock to almost cover greens. If desired, add
salt pork. Bring liquid to a boil, reduce heat and simmer until greens are tender,
about 30 minutes. Stir in sugar during last 10 minutes of cooking.