MMMMM----- Recipe via Meal-Master (tm) v8.01
       Title: Country-Style Greens
  Categories: Creole, Vegetables, Ceideburg 2
       Yield: 6 servings
       2 bn Fresh collard, turnip, or
            -mustard greens
       1 tb Lard or rendered bacon fat
       1 md Onion, minced
     1/4 lb Smoked slab bacon or ham *
       2 c  Water
            Salt and freshly ground
            -black pepper, to taste
         ds Of Louisiana-style hot sauce
   * cut in 1/2-inch dices or 1/2 pound ordinary sliced bacon or ham
   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.
   1.  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.
   2.  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).
   3.  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 20 minutes).
   4.  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.
   From “Regional American Classics”, California Culinary Academy,
   Chevron Chemical Company, 1987.
   Posted by Stephen Ceideberg; November 3 1992.