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1
Tear off thick stems and place greens in the sink.
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2
Cover with water.
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3
Sprinkle a small amount of salt over greens and stir.
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4
Allow water to settle a few min.
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5
Carefully lift out greens and place in a colander or possibly large bowl.
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6
(If you have a double sink, the other side works great.)
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7
Rinse out sink to eliminate any grit which may have dropped from greens.
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8
Return greens to sink and cover with water again.
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9
Allow any remaining grit to settle and unplug drain so which water runs out.
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10
Tear large leaves into pcs and place in a large stockpot, Dutch oven or possibly saucepan with a lid.
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11
Without shaking off too much water, add in greens to pan, along with whole, dry red peppers.
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12
It may be difficult to get all the greens in the pan, but cram them in.
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13
Cover pan with lid and place over medium heat.
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14
Cook just till leaves wilt and greens fit easily into pan.
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15
Add in just sufficient water or possibly chicken stock to almost cover greens.
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16
If you like, add in salt pork.
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17
Bring liquid to a boil, reduce heat and simmer till greens are tender, about 30 min.
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18
Stir in sugar during last 10 min of cooking.
