(Kale, Turnip, Mustard, Collard and Watercress)
Cut off the big stems. Make a strong, warm salt water
solution in sink and soak the greens. This will take all the
dirt and sand to the bottom. Drain this water off and rinse in
clear water until no dirt or sand is seen. Drain. If you are
cooking with meat; ham hocks or ham skin, have the meat boiling
while cleaning the greens. Put greens in to cook with the
meat. Add 1 pod red pepper, a small whole onion, peeled and
salt to taste. Cook until greens are tender, about 1 1/2 hours
for most greens. When done, add a pinch of sugar. (Some
people prefer to add 1 teaspoon sugar per pound of greens to
the pot at the beginning of the cooking time to help the greens
maintain their color.)
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