Fresh collards
Mustard
Turnip greens
Or – can use all three of above mixed together. (Frozen ones taste just like the box. Don’t even fool with them).
1 turnip, soft-ball size
1/2 lb. lean side meat
Salt
Pressure-cooker
Fresh greens are sandy and must be thoroughly washed in several changes of water. A clean laundry tub works well or you can actually put them in the washer on the delicate cycle, no soap, just a little lemon juice and let them swish around in there, but don’t let them spin. And don’t let anybody see you do it.
Pull the green leafy part off the tough stems and tear into pieces with your hands. Discard the stems. You will think that you have enough greens to feed an army when you start, but greens yield about half their weight and also cook down to a smaller amount, like cabbage.
Following your pressure-cooker directions, put them in your cooker with the recommended amount of water – usually a half-cup. Chicken or beef broth works well too. Cut the side meat up into 2 x 2 inch chunks and distribute throughout the greens. Dice the turnip up and sprinkle across the top.
I find that it takes about 15 minutes of pressure to cook them to the proper Southern degree of tenderness. When the pressure goes down, remove them from the pot and place in a large deep pan. They should be dark-green and soft, not chewy at all. DO NOT DRAIN. Chop the greens and turnips and side-meat all up together. Sprinkle with salt to taste. Place in serving dish and serve warm with corn bread to soak up the pot-liquor.
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