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Mixed Greens with Corn Bread Dumplings

2 pounds turnip greens
2 pounds mustard greens
2 1/2 quarts water
1 onion, quartered
1 pound salt pork, cubed
Salt and pepper, to taste
2 teaspoons sugar
1 1/2 cups cornmeal
1/4 cup flour
1 teaspoon salt
1 cup hot water

Tear off and discard any tough stems from the greens. If the greens
are freshly picked and young, this may not be necessary. In any
event, wash the greens in several changes of cold water; drain.

Bring the 2 1/2 quarts of water to a boil in a large kettle and
add the onion and salt pork. Simmer 30 minutes and add the greens;
salt and pepper to taste. Add 1 teaspoon of the sugar and simmer
about 2 hours. Meanwhile, combine the cornmeal, flour, 1 teaspoon
salt, and the remaining sugar in a mixing bowl. Slowly add the
boiling water, stirring. Add just enough water to make a stiff,
manageable mixture.

Wet the palms of the hands; break off bits of cornmeal dough the
size of walnuts and shape into balls. Drop the balls into the
boiling greens. Cover and continue cooking 30 minutes.

NOTE: Condiments to be served with this dish might include pepper
vinegar, malt vinegar, chopped green onions, crumbled crisp bacon,
and chopped hot green peppers.


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