Easternshore Greens

(3 lb) Spring greens (collard greens), cleaned

(8 oz) Salt pork (fatback), preferably in one piece

1 tsp Garlic salt

2 Tbs Vinegar

1. Wash the greens very carefully, leaf by leaf and shake dry. Chop finely and set aside.

2. Half-fill a large saucepan with water and bring to the boil. Add the salt pork (fatback), reduce the heat to low and cover. Simmer for 1 hour.

3. Remove the salt pork from the pan. Add the greens, salt and vinegar and replace the salt pork (fatback) so that it is in the middle of the greens. Bring to the boil, reduce the heat to low and simmer for 2 hours.

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4 Responses to “Easternshore Greens”

  1. Anonymous Says:

    Thanks for the recipe, PPE. I never knew to chop the greens before cooking, I always just threw them, after rinsing, without chopping in a pot. The vinegar must be the secret ingredient.
    Now another question-I have heard to wait until a frost to hit before cutting them.

  2. Anonymous Says:

    my dad used to hunt for wild greens, he never waited until after the first frost.
    I supposed places where they don’t get frost has green also.

    They probably say that because any bugs will be off of them after a frost

  3. Anonymous Says:

    I made this last night and it was very good. It’s just like the greens that are served at the benefit dinners.

  4. Anonymous Says:

    so is that the recipe you were looking for? works for kale and turnip greens too.

    the wife adds some bacon grease at times also

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