Salt and pepper to taste; stem and pick greens; wash several times; put greens in large pot; add 1 cup water. Add salt pork, onion and seasoning if desired. Cook slowly until meat and greens are tender. Serve greens with hot buttered cornbread. Just for the information, the liquid in the greens is the famous "Pot Likker". With the family folk the cornbread is usually dunked therein. Recipe handed down by: Delia Weathers, Gallatin, Tennessee 1 Indiana Black Bicentennial Committee. 200 Years of Black Cookery Indianapolis, IN Submitted by John Hartman Indianapolis, IN 12 APR 1996 Posted to MM-Recipes Digest V4 #175 by firstname.lastname@example.org on Jul 8, 1997
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|Serving Size: 1 Big pot (1054g)|
|Recipe Makes: 1 Big pot|
|Calories from Fat: 4935 (95%)|
|Amt Per Serving||% DV|
|Total Fat 548.3g||731 %|
|Saturated Fat 200g||1000 %|
|Monounsaturated Fat 258.4g|
|Polyunsanturated Fat 64.1g|
|Cholesterol 585.1mg||180 %|
|Sodium 9750.7mg||336 %|
|Potassium 1461mg||38 %|
|Total Carbohydrate 25g||7 %|
|Dietary Fiber 9.9g||40 %|
|Sugars, other 15g|
|Protein 42.1g||60 %|
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Calories per serving: 5208
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