Boiled Greens

With a sharp knife trim away any bruised or blemished spots on the greens and strip the leaves from their stems. Wash the leaves in several changes of cold running water to remove all traces of dirt or sand.

In a heavy 10 to 12" skillet, fry the salt pork over moderate heat, stirring the dice frequently with a slotted spoon until they are crisp and brown and have rendered all of their fat. Transfer the dice and liquid fat to a bowl and pour the water into the skillet. Bring to a boil, over high heat, meanwhile scraping in any brown particles that cling to the bottom and sides of the pan. Remove from heat and set aside.

Place the greens in a heavy 4 to 6 quart pot and set over high heat. Cover tightly and cook for 3 to 4 minutes until the greens begin to wilt. Stir in the pork fat and dice, the skillet liquid and the onions and sugar. cover the pot again and continue to cook over moderate heat for about 45 minutes, or until the greens are tender.

Drain off the cooking liquid and reserve it as "pot likker" for the soups or as a dunking sauce for the cornbread. Taste the boiled greens, season them with as much salt and pepper as you think they need and serve at once.