Hormel salt pork is available pre-sliced in strips (at Wal-Mart) which makes it easier to cut into 1/8-inch dice (use a knife or scissors). If you buy slab salt pork, first cut it into strips 1/4-inch thick, then slice into 1/8-inch cubes.

Sauté over medium heat until the broccoli stems begin to tenderize, then add the greens (tops). Add more olive oil if needed. Stir in the hot pepper and hot sauce; add salt and pepper and hot pepper to season to your taste.

Add a tablespoon or so of water and scrape the bottom of the pan; bring the heat to high and cover the pan, then turn off the heat, remove from the stove and leave just until the greens are tender. (Do not overcook! They should be bright green when finished cooking).

Be careful not to add too much hot sauce; it will overpower the flavor added by the vinegar pepper. Mash the vinegar pepper into the oil as it cooks (alternatively, the vinegar pepper may be pureed in a blender with a tsp. of wine vinegar before adding).

Before serving, you may wish to add a teaspoon of good quality red wine vinegar, but this is an acquired taste and is entirely optional.

Try other greens cooked as above; Swiss Chard, beet greens, Napa Cabbage, Bok Choy, sliced Savoy cabbage and spinach all work well using this same method of preparation.

Submitted by: CM

Servings: 4