Traditional Southern Greens (Mustard, Turnip or Collards)

My family's way of "fixin'"greens. You can use any kind of green or a mix. So simple but so good. Serve with cornbread for soppin' up the pot liquor! Measurements are approximates.

• Ready In: 3 hrs 25 mins
• Serves: 6

Ingredients

• 4  bunches greens
• 1⁄3 cup  cold bacon grease (3 big spoonfuls)
• 1⁄2 cup  ham stock or 1⁄2 cup chicken broth
•  salt and pepper
• 2  pinches sugar

Directions

1. Fill sink with cold water.
2. Put in greens, making sure they have room to float.
3. The greens will rise to the top, while the dirt will sink.
4. Let greens sit in water for about 20 minutes.
5. Scoop out greens being careful not to stir up the dirt on bottom.
6. If they still look dirty, change water and repeat process.
7. Finish the cleaning by rinsing under running water.
8. Tear greens into pieces, throwing away thick veins and stems.
9. In a large pot, heat the bacon grease over med-high.
10. Add the greens and toss well with bacon grease for a couple of minutes.
11. Add ham stock, salt and pepper and sugar and stir.
12. Cover and simmer gently until very tender (DO NOT BOIL).
13. As the greens cook, they will produce a lot of liquid that will cook down. Add water as needed to prevent burning, but only use what is necessary so your pot liquor won't be watered down.
14. Cook time will vary but usually about 3 hours The flavor of collards is much better if you can cook for about 6 hours.