Step 1

Remove the center stems from the greens. Discard the stems and coarsely chop the leaves.

Step 2

Heat the salt pork in a large stock pot over medium heat. Cook for 3-5 minutes to render off some of the grease, but so not drain the grease.

Step 3

Add the water to the pot. Bring the water to a boil, then reduce the heat to low, cover and simmer for 10 minutes.

Step 4

Add the cider vinegar, sugar, salt and pepper to the pot. Bring the pot to a boil again.

Step 5

Add the greens. You may need to work in batches, allowing the greens to wilt down to make room for more.

Step 6

Reduce the heat to low. Cover the pot again, then cook for 1 -2 hours. The longer the greens cook, the more tender they will become.

Step 7

Season the greens with salt and pepper if needed.