Total Steps
1
Ingredients
9
Tools Needed
5
Ingredients
- 0.75 pot cold water
- rape or kale greens(optional)
- mustard greens
- turnip greens
- lard(optional)
- ham(optional)
- ham knuckles(optional)
- smoked neckbones(optional)
- bacon grease(optional)
Instructions
Step 1
<a href="/technique/8BSVY4LZ/washes">Wash</a> <a href="/technique/QRT27MZS/smoked">smoked</a> meat in cold water. If using neckbones, remove whitish looking vein on bottom of neckbone. Put into pot of water over medium <a href="/technique/3J4YNDT6/flame">flame.</a> <a href="/technique/8BSVY4LZ/washes">Wash</a> greens thoroughly. Even if you have to use soap and water, <a href="/technique/8BSVY4LZ/washes">wash</a> greens thoroughly to get off any bugs and grit. Rinse completely in cold water. I then individually pull leaves off stalk, layer and <a href="/technique/LTNN8R88/roll">roll</a> into cylinder form and <a href="/technique/3JDX2Q84/slice">slice</a> thinly into sink full of <a href="/technique/DPSVTKVY/salted">salted</a> water to <a href="/technique/NM2HN7TN/soak">soak.</a> Remove handful at a time until none remains in sink. This further <a href="/technique/WZLWW3YP/clean">cleans</a> greens. Allow water to drain and check bottom of sink for gritty feel. If there isn't any - green