Greens

1 bunch greens (turnip, kale or whatever is in season)
1/4 to 1/2 lb salt prok or 4-5 bacon slices
1 cup water
1 cup chopped onion
1 tsp sugar
1/2 tsp pepper

Cut off and discard tough stems and discolored leaves from greens. Wash greens thoroughly and drain.
If using salt prok, wash and dice. If using bacon, cut into small pieces. Cook salt prok and bacon in a large Dutch oven over medium heat, stirring frequently, until crisp and brown. Do not drain.
Add greens, water, onion, sugar and pepper; bring to a boil. Reduce heat, cover and simmer 40 to 45 minutes until greens are tender.

Recipe from Roger Sanders, MFM volunteer.