Collard Greens
["1 1/2 to 2 lb. fresh collard greens", "3 c. water", "1 1/2 tsp. salt", "1/2 c. diced salt pork"]
["Check leaves of collards carefully; remove pulpy stems and discolored spots on leaves. Wash leaves thoroughly; drain well and chop. Combine collards, water and salt in a Dutch oven. Bring to a boil; reduce heat to low. Simmer, uncovered, for 25 minutes or until tender. Drain well. Saute salt pork in a skillet until golden brown; do not drain. Add collards, stirring lightly. Cook over low heat 5 minutes. Yields 6 to 8 servings."]
["fresh collard greens", "water", "salt", "salt pork"]