Southern Greens and Tasso

6 Servings

2 bunches greens, (collards, mustard, turnip, chard, or kale--or a mixture)

1 tablespoon vinegar

1 teaspoon sugar

1/2 teaspoon chicken bouillon

1 cup water

1/2 onion, coarsely chopped

3/4 cup diced tasso

Wash the greens thoroughly, then cut into 1" pieces, removing the tough stems. Place the pieces in a colander and run cold water over them; drain well. Place them in a pot with the remaining ingredients. Bring to a boil, stir, then cover the pan and turn down to a simmer. Simmer, stirring occasionally, until the greens are tender, 45 minutes to 1 hour.