4 bunches of tender greens — since you have no garden in March
1/4 pound non-smoked jowl or salt pork (jowl tastes best but hard to find)
1/2 teaspoon soda (removes bitter taste)
1 1/2 teaspoon salt
1 teaspoon sugar
Wash each leaf, individually, under running water to remove grit and dirt. Remove and discard large stems and discolored leaves.
Boil pork in a large kettle half filled with water for an hour. Place greens in boiling water with meat. Add soda. Allow to come to a boil. Cook on medium for at least an hour. (I cook ‘em slowly and longer. Let ‘em set on the stove and stew.) Check for tenderness. When tender, add salt and sugar.
Boil at least 15 minutes longer.
Serve with a pone of Martha White corn bread. We sprinkle vinegar over our greens. I usually make deviled eggs, mashed potatoes and candied yams. Matter of fact that was supper last night. Some of my family could die from overeating this meal! A family favorite.