Country-Style Greens

1 Tbsp lard or rendered bacon fat
1 medium onion, minced
2 cups water
pepper
2 bunches (or about 2 pounds) of fresh collard, turnip, or mustard greens
1/4 pound good quality bacon or ham, cut in 1/2 inch pieces, or 1/2 pound ordinary sliced bacon or ham

Trim away and discard the tough stems of the greens. To loosen grit, place the leaves and the remaining tender stems (you should have about 2 quarts) in a large bowl, cover with lukewarm water, and soak for 5 minutes. Rinse several times in lukewarm water to wash away any remaining sand. Melt lard in a large heavy nonreactive pot with a lid. Do not use an aluminum pot, if possible, use one with an enamel coating. Add onions and bacon. Fry together over medium-high heat, stirring often, until onions wilt and bacon starts to brown, about 5 minutes. Add greens and the water and bring to a boil over high heat. Cover, lower heat to medium, and cook until greens are tender, with just a little crunch, about 20 minutes. Uncover, raise heat to high, and boil off some of the excess water, about 5 minutes. Add pepper to taste, and serve hot, it should be slightly soupy. - Serves 6

Adapted from Regional American Classics, California Culinary Academy.