1/2 lb. salt pork
8 c. water
1 1/2 lb. beet greens, turnip greens, Swiss chard, or mustard greens (about 16 c.)

Cut salt pork into thin strips. Place pork and water in kettle or Dutch oven; simmer, covered, for 45 minutes. Thoroughly wash greens in cool water to remove dirt and sand particles. Cut off any roots and remove damaged portions and large veins. Tear or cut up large leaves. Add to pork and water. Simmer covered, 1 hour. Drain greens reserving liquid. Season greens and pork with salt and pepper to taste. If desired, serve cooking liquid over. Makes 6 servings.