4 pounds mixed Ohio collard, mustard, and turnip greens
1 medium piece salt pork, cut into 1/2-inch pieces
6 cups Kitchen Basics chicken stock (or a low-sodium chicken stock)
Salt and freshly ground black pepper to taste
Hot sauce, optional
Chopped onions, optional
Balsamic vinegar, optional
6 strips of bacon, chopped and cooked
Wash the greens well, picking them over to remove any brown spots or blemishes. Drain well. Discard discolored outer leaves and cut out thick ribs. Tear the greens into pieces.
Place the salt pork in a large heavy saucepan and cook over medium heat until the pieces are crisp and the bottom of the pan is coated with the rendered fat. Add the greens and chicken stock and bring to a boil over medium heat. Reduce heat to low and continue to cook until greens are tender, about 2 hours. Add seasonings and serve hot.
Serve with condiments such as hot sauce, chopped onions and vinegar, and chopped bacon.
Yield: 12 servings
Source: Chef June McCarthy, Ohio's state chef
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