Instructions: Slice salt pork at 1/2" intervals, cutting to, but not through, skin.

Combine salt pork, water and pepper in a large Dutch oven. Bring mixture to a boil, cover, reduce heat and simmer 1 hour. Discard stems and wash greens thoroughly. Drain and cut into strips. Add greens to seasoned broth. Cook unitl tender, about 15 to 20 minutes.

Yield: 4 servings.

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