I love fresh greens of any kind and you can cook them all together or separate. Collards, mustard or turnip greens served with onion, vinegar and boiled eggs are wonderful. Of course, you need some cornbread to soak up the “pot likker”. That’s the juice left in the pot!2 to 3 bunches of greens, about 2 pounds (Can be turnip, mustard or collards) 1 large onion, chopped (Optional) I don’t like onion cooked in my greens. I like to add it later after the greens are cooked. 1/2 cup pork jowl (can use ham hocks, salt pork, ham) chopped 1 cup water (Can add more. I like to have some pot likker on my greens) 1 teaspoon sugar (Optional) Bring water to a boil, add meat to pot and cook about five minutes. Remove stems from greens and wash several times. No need to drain greens. Add greens to pot along with onion and sugar. (Some people don’t add sugar but I always add a small amount of sugar to fresh vegetables because I think it brings out the flavor. Cover greens and cook until tender. I cook mine about 15 minutes. I don’t like them overcooked. Makes about 6 to 8 servings. Enjoy! Click to follow The Southern Lady Cooks on Facebook.