Recipe adapted by Gayle B. Smith from a recipe in Southern Living, October 2001 edition.
2 lbs. fresh collard or turnip greens
1/4 lb. salt pork, cut into small pieces
1 large onion, chopped
1 quart water
1. Wash greens thoroughly; remove and discard stems and discolored spots form greens; drain and tear into small pieces.
2. Fry salt pork and onions in a Dutch oven until onions are almost translucent.
3. Add water and bring to a boil. Add greens and cover; reduce heat and cook about 35 to 40 minutes, stirring occasionally, until greens are tender. Add more water if necessary.