Edna'S Greens - cooking recipe

Ingredients

4 1/2 lbs fresh greens (collard, mustard, or turnip)
1 lb salt pork or 1 lb smoked pork shoulder
3 quarts water
1/4 teaspoon fresh ground black pepper

Preparation

Remove and discard stems and discolored spots from greens.
Wash greens thoroughly; drain and cut greens into strips.
Set aside.
Slice salt pork at 1/4-inch intervals, cutting to, but not through, the skin.
Combine salt pork, water, and pepper in a large Dutch oven; bring mixture to a boil.
Cover, reduce heat, and simmer 1 hour.
Add greens, and cook, uncovered, 17 minutes or until tender.
Serve with a slotted spoon.