1 lb. salt pork, cut in cubes or thin strips
2 bunches turnip greens, washed
2 bunches mustard greens, washed
1 tsp. salt (more or less, to your taste
3 cloves minced garlic
1 tsp. brown sugar or 1 tbsp. Balsamic vinegar (optional)
1/4 tsp. red pepper flakes (optional)

In a Dutch oven or cast iron skillet, sauté salt pork. Cook over very low heat for about 30 minutes or until oil has rendered out.

Just before adding greens, add 3 cloves minced garlic. Wash greens while salt pork is cooking, then stir into pot. Add salt and sugar. Cook until greens are tender.

This recipe may be used for kale, escarole greens, Swiss Chard or spinach. Different greens need more or less cooking time to become tender. Slab bacon can be used instead of salt pork.

Submitted by: Belle