Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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 soa

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 amou

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 sidemeat up into 2 x 2 inch chunks
and distribute throughout the greens. Dice th

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 NO

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