Mixed Greens with Sauce Beautiful
rec.food.recipes/LeiG/1996
Source: Princess Pamela's Soul food cook book
Serves 6-8

1 bunch mustard greens
1 bunch collard greens or beet tops
2 bunches spinach or 1 bunch turnip greens
1 bunch kale
1 pound bacon, salt pork or ham
2 clove garlic, chopped
3 dried red pepper pods,(remove seeds if you prefer less heat)
2 tablespoons vinegar
2 tablespoons sugar
1 teaspoon salt or more to taste
1/4 teaspoon ground black pepper
2 green onions, chopped
boiling water

Wash the greens thoroughly, cutting off the tough stems. Pour boiling water over them and drain. Place in large pot with meat, garlic, red pepper pods and boiling water to cover. Cover and bring to a boil. Then cook over Medium heat, at a slow boil, for about 1 1/2 hours.

After 30 minutes of cooking time, add vinegar and sugar, salt and pepper. Remove cover and let the liquid during the final 15 minutes.

Drain, reserving the liquid. Arrange greens and sliced meat on serving platter with a rim or individual plates. Sprinkle with chopped green onions. Pour over sauce or serve sauce on the side.

Note: I stir the sauce in some times, sometimes I do not.

Sauce Beautiful
Makes 1 cup

8 tablespoons peach preserves
1/2 cup water
juice of 1 lemon
3 tablespoons brown sugar
1 tablespoon butter
1 tablespoon salad oil
1 tablespoon vinegar
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon ground white pepper
1 tablespoon Worcestershire sauce or to taste

Combine all ingredients in a small sauce pan and blend. Cook over medium heat until thickened, stirring occasionally.

Note: I usually double this, even triple it. It makes a great sauce for fried veal, as well as other green vegetables.