SOUTHERN GREENS

The darker the greens, the more nutritious it is! One of the great thing to do is mix several greens together. Collard greens, turnip greens, mustard greens and kale are a wonderful blend of tastes!

For the greens-
2 quarts water plus more as needed
1 pound fatback, cut into 1/2-inch-thick slices
10 bunches (1 pound each) greens, stems picked and well rinsed
1 cup apple cider vinegar or mild pepper sauce
½ cup salt

For vinegar pepper sauce-
3 cups water
1 cup white vinegar
1 glove garlic, peeled
1 tablespoon sugar
1 tablespoon salt
4 Tabasco peppers

In a large stockpot bring water and fatback to a boil over medium heat and cook for 10 minutes. Add the greens, vinegar or red pepper sauce and salt. Boil the greens until tender, about 1½ hours, adding water as needed. As a saucy substitute you may use half beer-half water to cook the greens.

To make the vinegar pepper sauce, bring water, vinegar, garlic, sugar, salt and peppers to a boil in a large stockpot and reduce by half. Drizzle the sauce over the greens and serve.