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1
Trim away and discard the tough stems of greens.
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2
To loosen grit, place the leaves and the remaining tender stems (you should have about 2 quarts) in a large bowl, cover with lukewarm water, and soak for 5 minutes.
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3
Rinse several times in lukewarm water to wash away any remaining sand.
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4
Melt lard in a large, heavy, nonreactive pot with a lid.
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5
(Do not use an aluminum pot; if possible, use one with an enamel coating.)
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6
Add onions and bacon.
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7
Fry together over medium-high heat, stirring often, until onions wilt and bacon starts to brown (about 5 minutes).
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8
Add greens and the water and bring to a boil over high heat.
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9
Cover, lower heat to medium, and cook until greens are tender, with just a little crunch (about 20 minutes).
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10
Uncover, raise heat to high, and boil off some of the excess water (about 5 minutes).
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11
Add salt, pepper, and hot sauce to taste, and serve hot (dish should be slightly soupy).
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12
Notes: Contrary to rumor, greens do not need hours of boiling in a sea of liquid, as this Mississippi recipe proves.
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13
What they do need, however, is the flavor of smoked slab bacon or ham; if you must substitute ordinary bacon or ham, you'll need twice as much.
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14
Greens are the traditional accompaniment to pork or ham; they also pair up well with corn bread or candied yams.
