Amount
Ingredient
Preparation



2
bn
collard greens

turnip, or, fresh mustard greens



1
tablespoon
lard

or rendered bacon fat



1
medium
onion

minced



1/4
pound
bacon

smoked slab, or ham, cut in 1/2-inch dices or 1/2 pound ordinary sliced bacon



2
cups
water





1
x
salt and black pepper

salt and freshly ground black pepper, to taste



1
x
hot pepper sauce

 Trim away and discard the tough stems of greens.  To loosen grit, place the leaves and the remaining tender stems (you should have about 2 quarts) in a large bowl, cover with lukewarm water, and soak for 5 minutes. Rinse several times in lukewarm water to wash away any remaining sand.

Melt lard in a large, heavy, nonreactive pot with a lid.  (Do not use an aluminum pot; if possible, use one with an enamel coating.) Add onions and bacon.  Fry together over medium-high heat, stirring often, until onions wilt and bacon starts to brown (about 5 minutes).

Add greens and the water and bring to a boil over high heat. Cover, lower heat to medium, and cook until greens are tender, with just a little crunch (about 2 minutes).

Uncover, raise heat to high, and boil off some of the excess water (about 5 minutes).  Add salt, pepper, and hot sauce to taste, and serve hot (dish should be slightly soupy).  

Serves 6.
  
Notes: Contrary to rumor, greens do not need hours of boiling in a sea of liquid, as this Mississippi recipe proves.  What they do need, however, is the flavor of smoked slab bacon or ham; if you must substitute ordinary bacon or ham, you'll need twice as much.  Greens are the traditional accompaniment to pork or ham; they also pair up well with corn bread or candied yams