Wash the tops and roots until clean and free from all sand. Peel the roots and use only the young greens. In one boiler place the pork, using about 1/2 to 1 pound to a bundle of greens and roots. Let come to a boil. Cook the pork done and remove, using only the stock. Add the root and simmer over a low heat until ready to add the greens.

In another boiler place enough water to cover the greens and bring the water to a boil. Add the greens and cook over a medium hot heat for at least 20 minutes. Remove the greens from their water and add to the container with the roots and seasoning. Cook until tender and done. These should be seasoned with salt to taste. This will not be bitter if the greens are par-boiled as described. This can be satisfactorily varied by using part turnip greens and part mustard greens. Another very good variation is the substitution of pork backbone for the seasoning.