Greens is the name that some folks give to kale, mustard, collard, and turnip or beet tops -- and they're mighty tasty when served up with some pot likker (cooking liquid). While humble in nature and appearance, these leafy green vegetables are full of flavor and high in minerals and vitamins.

Greens in Pot Likker

Preparation time: 10 minutes

Cooking time: 5 minutes under pressure

Pressure level: High

Yield: 6 to 8 servings

4-ounce piece of salt pork

1 bunch (about 1 pound) of greens, such as kale, mustard, collard, turnip, or beet, rinsed very well, stems removed, coarsely chopped

2 cups water

1 teaspoon sugar

2 pinches of crushed, hot red pepper

Salt and black pepper to taste

1. Brown the salt pork in a pressure cooker over medium heat until golden. Add the greens, water, sugar, and hot pepper.

2. Cover and bring to high pressure over high heat. Lower the heat to stabilize the pressure. Cook for 5 minutes.

3. Remove from the heat. Release the pressure with a quick-release method.

4. Unlock and remove the cover.

5. Season with salt and pepper. Serve the greens in a bowl with some of the pot likker.

Per serving: Calories 95 (From Fat 75); Fat 8g (Saturated 3g); Cholesterol 9mg; Sodium 222mg; Carbohydrate 4g (Dietary Fiber 1g); Protein 2g.