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1 Bunch dandelion greens with no flower buds or stems
1 Bunch pigweed (Chenopodium alba)
1 Good handful young horseradish leaves
1 Bunch radish tops with no stems
1 Bunch mustard greens
2 Thin slices pork jowl
1 ts Salt or more to taste
Water to cover completely
Rinse all greens thoroughly. These varieties and quantities of mixed
greens are not engraved in stone and may be easily changed.
Place dandelion greens in a 6 to 8 quart stock pot and cover with
water. Bring to a rolling boil for a couple of minutes. Drain water
and add remaining greens and slices of pork jowl. Cover with plenty
of water. Add salt. Simmer until pork jowl is tender. Serve hot.
Liquid is a fine "pot likker" that may be served on cornbread or in
coffee mugs as a hot drink. The kids seem to like that. This side
dish is best when gathered by the young 'uns. It holds their
interest more and they are more willing to try something different if
they did the collecting of the raw materials.
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