Add greens and white vinegar; stir well; allow to cook 5-8 minutes with the lid off
1 lbs greens, 1 tablespoon white vinegar
Place lid on stockpot and allow to simmer until greens are tender
Add salt, pepper and pepper vinegar to taste
salt and pepper, pepper sauce
Greens:If you use pre-cut/pre-washed greens, still rinse them again in a colander just to be safe.Water:Start with 3-4 cups per pound of raw greens; if you find you need to add more during the cooking process, then add more. You do not want the greens covered by water. If you add more water, you might want to add more seasonings.Protein:If you use bacon, I recommend cutting it into tiny pieces and cooking it in the stockpot until crispy. Then, add a little water (stand back - it will splatter) and begin scraping the bacon residue from the bottom of the pan with a wooden spoon. Add the rest of the water and seasonings and let that simmer for 1 hour. Then resume recipe.Onion:If you want to add diced onion to the greens, I recommend cooking the onion in a little oil first, (use the same big stockpot you're using for the greens) then add the protein and water.Or, if you're adding onion AND bacon, cook them at the same time before adding the water.