Boiled Greens

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            FOOD FUNNY
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Here's another one from Rosemary Zwick from... well, you know.

A man knocked at the front door of a smart house and when a
stern-looking woman appeared he said, "Could you please spare
some food for a hungry soul?"

The hatchet-faced housewife glared at him and said, "I seem to
recognize you. Aren't you the man I gave food to just last week?"

"Yes," he replied, "but I'm fully recovered now and think I'm ready
to eat again."

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            TODAY'S RECIPE
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No Southern meal is complete without some greens. Don't throw
away the liquid in the pot after you drain the greens. It is known as
"pot liquor" and can be served as a soup or used to dunk cornbread.

Boiled Greens

3 lbs (1.3 Kg) collard, mustard, or turnip greens
1 lb (450 g) salt pork, rind removed and cut into small dice
2 cups (500 ml) water
1 medium onion, chopped
1 tsp (5 ml) sugar
Salt and freshly ground pepper to taste

Trim any brown spots from the greens and strip the leaves from their
stems, discarding the stems. Fry the salt pork in a large, heavy pot
over moderate heat until crisp and brown, about 10 minutes. Add the
remaining ingredients and bring to a boil. Add the greens and simmer
tightly covered until the greens are tender, about 45 minutes. Drain,
reserving the liquid, and serve immediately. Serves 4 to 6.
Received on Wed Nov 30 08:05:47 2005