April's Greens

April's greens, made with turnip greens or mustard greens or collards.

Ingredients:

• greens - collards, turnip greens, mustard greens
• salt pork or ham hock
• bacon drippings or oil
• salt
• sugar, to taste
• crushed red peppers, optional
• chopped onion, optional

Preparation:

April's Instructions:
In my family we prepare greens as follows:
you must pick out all yellow leaves and cut off any tough stems. When preparing turnips and mustard greens the stems are usually tender unless you have some that have passed the preferred picking time. Wash several times in cold water or until there is no longer any grit or dirt in your sink after removing the greens and water is clear. While the sorting and washing takes place, put a ham hock, or a scored piece of salt pork or smoked jowl meat in a large pot and cover the meat in water, bring to a boil and reduce to a simmer until meat is tender. Then before adding the washed greens add 1/4 to 1/3 cup of bacon dripping or vegetable oil to the water, then salt and approximately 1/2 teaspoon (or to taste) of sugar to help take the edge off the bitterness.
Optional; crushed red peppers,chopped fresh onion.

Bring the pot to a full boil and add the greens gradually to allow time to wilt and coat with the water mixture. When all of the greens are in cover and reduce the heat and simmer until greens are tender. A good test it to check or taste the stems for tenderness. Approximately 30 to 45 minute depending on your stove. Please note that mustard and turnip greens reduce considerably when cooked and you should buy accordingly. Collards don't cook down as far and the need to buy larger quantities is usually not needed.
We serve this with unsweetened cornbread and sometimes steamed okra on the side.
P.S. I usually prepare mustard and turnip together and sometimes I may add leaf spinach. I prepare collards separately because of the texture and cooking times.

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