Texas Mustard Greens
Source: The New York Times Heritage Cookbook
Servings: 4

2 pounds tender mustard greens
1 ham hock or 1/3 pound salt pork
1 onion -- chopped
2 cups water -- approximately
Salt -- to taste
1 teaspoon sugar -- optional

Wash the mustard greens in several changes of water. If there are tough stems, break them off and discard.

Place the greens in a kettle and add the ham hock or salt pork. Add the onion, water, and salt. There should be enough water barely to cover the greens. Bring to a boil and simmer 2 hours.

When ready to serve, drain and sprinkle with sugar if desired. Toss and serve hot. Many people enjoy mustard greens sprinkled lightly with vinegar.