from Space Farslider’s kitchen….
The darker the green, the more nutritious it is. Best thing to do is mix several greens together. Collards, turnips, mustard, and kale are a wonderful blend of tastes. Alone, mustard greens can be pretty strong. But boiled with some of the milder greens and plenty of fatback, you’ve got something delicious!
2 quarts water plus more as needed
1 lb. fatback, cut into 1/2 inch thick slices
10 bunches (1 lb. each) greens, stems picked and well rinsed.
1 cup apple cider vinegar, or mild red pepper sauce
1/2 cup salt.
In a large stockpot bring the water and fatback to a boil over medium heat and cook for 10 min. Add the greens, vinegar or red pepper sauce, and salt. Boil the greens until tender, about 1 1/2 hours, adding water as needed. As a saucy substitute you can use a half beer-half water mixture to cool the greens.
To make the vinegar pepper sauce, bring the water, vinegar, garlic, sugar, salt and peppers to boil in a large stockpot and reduce in half. Drizzle the sauce over the greens with a spoon, and serve.
Note: The most important part of cooking greens is rinsing them. Rinse three times to insure no grit. Big batches make the whole process easier, and the greens freeze just fine.