A POT OF GREENS - "SOUTHERN STYLE"

      Title: A  POT  OF  GREENS  -  "SOUTHERN  STYLE"
  Categories: Kaz
       Yield: 4 Servings
  
            Fresh collards
            Mustard
            Turnip greens
  
   Or - can use all three of above mixed together. (Frozen ones taste
   just like the box.  Don't even fool with them).
   
   1 turnip, soft-ball size 1/2 lb. lean side meat Salt Pressure-cooker
   Fresh greens are sandy and must be thoroughly washed in several
   changes of water. A clean laundry tub works well or you can actually
   put them in the washer on the delicate cycle, no soa
   
   Pull the green leafy part off the tough stems and tear into pieces
   with your hands. Discard the stems. You will think that you have
   enough greens to feed an army when you start, but greens yield about
   half their weight and also cook down to a smaller amou
   
   Following your pressure-cooker directions, put them in your cooker
   with the recommended amount of water - usually a half-cup. Chicken or
   beef broth works well too. Cut the sidemeat up into 2 x 2 inch chunks
   and distribute throughout the greens.  Dice th
   
   I find that it takes about 15 minutes of pressure to cook them to the
   proper Southern degree of tenderness. When the pressure goes down,
   remove them from the pot and place in a large deep pan. They should
   be dark-green and soft, not chewy at all.  DO NO
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