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.