Instructions: Remove and discard stems and discolored spots from greens. Wash greens thoroughly; drain and cut greens into strips. Set aside.

Slice salt pork at 1/4-inch intervals, cutting to, but not through, the skin. Combine salt pork, water, and pepper in a large Dutch oven; bring mixture to a boil. Cover, reduce heat, and simmer 1 hour.

Add greens, and cook, uncovered, 17 minutes or until tender. Serve with a slotted spoon.

This recipe yields 2 to 4 servings.

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