Boiled Weeds
By: Anonymous
Published: Thursday, February 11, 2010 - 6:02am

Ingredients




1 bn dandelion greens with no flow, er buds or stems
1 bn pigweed (chenopodium alba)
1 good handful young horse- radish le, aves
1 bn radish tops with no stems
1 bn mustard greens
2 thin slices pork jowl
1 teaspoon salt or more to taste
1 water to cover completely

Preparation

1 Rinse all greens thoroughly. These varieties and quantities of mixed greens are not engraved in stone and may be easily changed. 2 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 (or, as the kids call it, "whisker meat"). Cover with plenty of water. Add salt. 3 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.