xiaoxl/recipe_data huggingface dataset:
Juicy, Flavorful Carnitas (No Lard)


Ingredients:
cilantro, beer, bouillon, ground coriander, ground oregano

Directions:
Trim large chunks of fat from the pork shoulder, but leave some fat on for flavor.
Cut pork shoulder into large chunks.  I usually cut them to about half the size of my fist.
In a large pot, add the oil to the bottom of the pan and brown the pork.  Add in the ground herbs while browning the pork.
Once pork is browned, add the first bottle of beer.  Using a wooden or silicone spoon, scrape the bottom of the pot to loosen the delicious browned bits.
Add the remaining ingredients to the pot(reserve half of the cilantro for later], cover and slow cook for 3-4 hours on low heat or until pork is tender and falling apart.
Preheat oven to 350 degrees.
Remove pork from pot and place into a foil-lined, large baking pan.  DO NOT discard the liquid stock.
Turn the pot with the liquid stock to high heat to reduce the amount of liquid.
Using two forks, shred the pork in the pan completely.
Add in reserve cilantro.
Pour enough of the liquid stock into the pan to halfway cover the pork.  Return pot to heat.  Place pork in oven.
Check pork every 15 minutes or so, turning gently and adding liquid stock until all the stock has been used.
Remove pork from oven when there is almost no liquid left in the pan.
Serve and enjoy!
Easy Fried Scallops
Category: seafood
By MBeau

I experimented with some ways to cook scallops one night with my family. This was everyone's favorite and it has become a regular dish at our family fry nights. If serving as a main dish, make twice as many servings as people (about 8 scallops per person).

Ingredients:
vegetable oil for frying
2 cups buttermilk
2 cups all-purpose flour
½ tablespoon salt
½ tablespoon ground black pepper
12 large fresh scallops

Directions:
Heat oil in a deep-fryer or large saucepan to 400 degrees F (200 degrees C). Pour buttermilk into a bowl. Combine flour, salt, and pepper in a separate bowl. Immerse 4 or 5 scallops in the bowl of buttermilk. Transfer to the flour mixture; roll around until thickly coated. Lower scallops gently into the hot oil. Cook until golden and crispy, 3 to 4 minutes. Drain on a plate lined with paper towels. Repeat with remaining scallops.

Prep time: 10 mins
Cook time: 9 mins
Total time: 19 mins
Yields: 3 servings

Calories: 769.1
Fat: 30.6 g
Saturated fat: 6.2 g
Carbohydrates: 84.7 g
Sugars: 8.1 g
Dietary fiber: 2.7 g
Protein: 36.7 g
Cholesterol: 82.6 mg
Sodium: 1914.8 mg
Happy Birthday Cake
Category: desserts
By Carol

This is one of my mother's cake recipes for a birthday. I love this recipe and it tastes great.

Ingredients:
1 cup butter, room temperature
2 cups white sugar
1 teaspoon vanilla extract
4  eggs, separated, room temperature
3 teaspoons baking powder
3 cups all-purpose flour
1 cup milk, room temperature
1 pinch salt

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan or three 8- or 9-inch round layer cake pans. Cream the butter and sugar together until smooth and fluffy, about 5 minutes. Add the egg yolks one at a time, beating after each one. Mix in the vanilla extract. Sift together the baking powder, flour, and salt. Add the flour mixture to the creamed mixture in three batches, alternating with the milk. Blend after each addition. Scrape down the sides and bottom of the bowl and beat an additional minute. In a separate bowl, beat the egg whites with a dash of salt until stiff peaks form. Fold one third of the egg whites into the cake batter to lighten it; gently fold in the remaining egg whites. Pour batter into prepared pan(s). Bake in preheated oven until cake springs back when touched lightly with a fingertip and a tester inserted in the center comes out clean. Cake layers may be done baking after 25 minutes; a 9x13-inch cake may take 35 minutes. Cool on wire rack.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 1 9x13 inch cake

Calories: 414
Fat: 17.7 g
Saturated fat: 10.5 g
Carbohydrates: 58.6 g
Sugars: 34.5 g
Dietary fiber: 0.8 g
Protein: 6.2 g
Cholesterol: 104.3 mg
Sodium: 276.1 mg
Sur La Table Margarita Pie (Alcohol-Free)


Ingredients:
graham cracker crust, sweetened condensed milk

Directions:
Pre-heat oven to 350 degrees F.  Mix well together condensed milk, margarita mixer, and egg yolks.
Pour mixture into unbaked graham cracker crust.
Bake at 350 degrees F for 15 minutes.  Allow pie to cool for (at least] 15 minutes before chilling in refrigerator.  Chill for (at least] 4 hours before serving with a dollop of Cool Whip.
Low Calorie  Whole Wheat Banana Bread


Ingredients:
whole wheat flour, all-purpose flour, baking soda, orange zest, salt, orange, bananas, Splenda sugar substitute, sugar substitute, Egg Beaters egg substitute, egg substitute, unsweetened applesauce, vanilla

Directions:
combine 1st 5 ingredients., in food processor blend orange slices and bananas., combine with 1st 5 ingredients., add remaining ingredients and stir until moistened., pour into 2 loaf pans sprayed with cooking spray., bake at 350 for 40-45 minute.
Butter Toffee Popcorn
Category: desserts
By Kaitlyn

This popcorn is a crowd pleaser! It has the sweet and salty taste that everybody loves and is much easier than caramel corn. No one can turn down this great snack!

Ingredients:
½ cup unpopped popcorn
1 cup white sugar
½ cup light corn syrup
½ cup butter
¼ cup water
½ teaspoon vanilla extract

Directions:
Pop popcorn in an air popper according to manufacturer's instructions. Combine sugar, corn syrup, butter, and water in a heavy saucepan over medium heat; cook until toffee syrup temperature reaches 280 degrees F (138 degrees C) using a candy thermometer, about 10 minutes. Remove from heat and stir in vanilla extract. Mix toffee syrup with popcorn in a large bowl until evenly combined.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 16 cups

Calories: 303.7
Fat: 12.1 g
Saturated fat: 7.3 g
Carbohydrates: 50 g
Sugars: 30.7 g
Dietary fiber: 1.8 g
Protein: 1.6 g
Cholesterol: 30.5 mg
Sodium: 95.1 mg
Broccoli Rabe With Garlic


Ingredients:
broccoli rabe, olive oil, garlic cloves, sea salt, black pepper

Directions:
Heat oil in a large skillet.
Add garlic to skillet and cook over medium heat until lightly browned, a few minutes.
Add broccoli rabe to skillet, and cook until wilted.
Sprinkle with salt and pepper.
Transfer to a bowl and serve.
Italian Balsamic Chicken


Ingredients:
chicken thighs, garlic cloves, white vinegar, red wine, butter, shallots, fresh thyme

Directions:
With a sharp knife, score the chicken through the skin (if skinless, just lightly score the outside]. Rub with the garlic and place in a non-metal dish.
Pour the wine, white vinegar and salt/pepper to taste over the chicken.  Marinate several hours or overnight.
Heat butter in a skillet.  Add the shallots and cook for 2-3 minutes or until softened.
Remove the chicken from the dish, reserving the marinade.  Place in the pan and cook over medium heat until lightly browned on all sides.  Reduce heat to medium-low and add the marinade.
Cover and cook for 15-20 minutes, adding more marinade if necessary.  When chicken is tender, add in the balsamic and thyme, then cook 5 minutes longer.  (If the sauce is too acidic or watery for your taste, dissolve a tablespoon or so of corn starch in a little water and add to the pan.  Cook for 5-10 more minutes until thickened slightly.].
Transfer chicken to a serving platter.  Serve hot with polenta, pasta or rice.
Broccoli Salad


Ingredients:
broccoli, mozzarella cheese, red onion, bacon, mayonnaise, red wine vinegar, white sugar

Directions:
Mix broccoli, cheese, onion and bacon together., Mix dressing ingredients together., Add to salad 1 hour prior to serving.
Amazingly  Easy Cream of Chicken Taco Meat Soup


Ingredients:
skim milk, russet potato

Directions:
1. If not using leftover potato, cube a russet potato and boil in water until tender. Drain and add in garlic pepper and garlic salt.
2. Warm cream of chicken soup in microwave or in saucepan on stove.
3. Add in potatoes and leftover taco meat, and milk, if using. For thicker soup, do not use milk, or use less.
4. Allow to simmer 2-3 minutes.
5. Serve immediately.
6. ***Feel free to add in any leftover vegetables on hand as well -- .
Greek Garbanzo Bean Salad
Category: salad
By Kim Fusich

This is a delightful salad that doesn't skimp on taste.

Ingredients:
2 (15 ounce) cans garbanzo beans, drained
2  cucumbers, halved lengthwise and sliced
12  cherry tomatoes, halved
½  red onion, chopped
2 cloves garlic, minced
1 (15 ounce) can black olives, drained and chopped
1 ounce crumbled feta cheese
½ cup Italian-style salad dressing
½  lemon, juiced
½ teaspoon garlic salt
½ teaspoon ground black pepper

Directions:
Combine the beans, cucumbers, tomatoes, red onion, garlic, olives, cheese, salad dressing, lemon juice, garlic salt and pepper. Toss together and refrigerate 2 hours before serving. Serve chilled.

Prep time: 10 mins
Total time: 2 hrs 10 mins
Yields: 8 servings

Calories: 214.3
Fat: 11.5 g
Saturated fat: 2.1 g
Carbohydrates: 25.5 g
Sugars: 2.5 g
Dietary fiber: 5.8 g
Protein: 5.2 g
Cholesterol: 3.2 mg
Sodium: 1066.8 mg
Roasted Asparagus


Ingredients:
asparagus, blue cheese, walnuts

Directions:
Preheat oven to 450 degrees., Rinse asparagus and snap off the tough ends., Spray a cookie sheet and lay asparagus on it then sprinkle with salt and pepper., Cook in a preheated oven for 8-10 minutes., Sprinkle the blue cheese and walnuts on HOT asparagus., Return the asparagus to the oven for an additional 1-2 minutes.
Fruit Gala Salad


Ingredients:
pineapple, bananas, maraschino cherries, pecans, pineapple

Directions:
Cut your pineapple in half, lengthwise, leaving green top in tack.
Scoop out the pineapple using a knife or melon baller and place in a large bowl. (approximately 2 cups].
Add sliced bananas, maraschino cherries and pecans to the bowl. You can also add grapes, mandarin oranges or other fruit, as desired. It's all good.
Add any fruit sauce you desire. Sometimes I use vanilla yogurt if I have it on hand, although this salad is naturally good without anything added.
Add the mixed fruit back into the cleaned out pineapple to serve. Makes a pretty, impressive container for serving.
Amy's Special Raspberry Jam Bars


Ingredients:
egg, water, white chocolate chips, milk

Directions:
Preheat oven to 350 degrees.  Spray a 9x13 baking dish and set aside.
Combine cookie mix, oil, egg, and water.  Fold in the white chocolate chips and press into the bottom of the pan.  Bake until edges are golden brown, about 10 minutes, and cool completely.
Microwave the frosting for about 10 seconds to soften and stir in the milk.  Spread on the cooled bars.
Drop the jam by spoonfuls onto the frosting and swirl with a knife.
Allow frosting to firm before cutting.
Vegan / Eggless Royal Icing


Ingredients:
confectioners' sugar, non-dairy milk substitute, light corn syrup

Directions:
1. In a small bowl, stir together confectioners’ sugar and first liquid (water or rice milk] until smooth.
2. Add corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
3. Divide into bowls, and add food colorings to each to desired intensity. Remember, colors will lighten slightly when dry. Dip, pour or paint with a brush onto the cookies. Set aside to dry.
4. Cover icing with damp cloth when not using to prevent crusting.
Weight Watchers Maple-Mustard Pork Tenderloin With Caramelized


Ingredients:
Dijon mustard, maple syrup, fresh rosemary, salt, pepper, apples

Directions:
Preheat oven to 425ºF.
Trim fat from pork. Place pork on a broiler pan coated with cooking spray.
Combine mustard, 2 tbsp maple syrup, rosemary, salt and pepper in small bowl; brush over pork.
Insert meat thermometer into thickest part of pork. Bake at 425ºF for 25 minutes or until thermometer registers 160ºF.
While pork is baking, heat nonstick skillet over medium-high heat untilpar hot. Add apples, and saute 5 minutes or until lightly browned. Reduce heat to low, and add 4 tbsp maple syrup.
Simmer 10 minutes or until apples are tender, stirring occasionally.
Cut pork crosswise into slices; spoon cooked apples over pork.
East European Meatballs


Ingredients:
ground pork, ground beef, potatoes, carrot, eggs, garlic cloves, onions, fresh dill leaves, fresh parsley leaves, salt, pepper

Directions:
Chop the onions finely. Put a little canola oil in a pan, turn the heat to medium. When the oil is hot, add the onions and a pinch of salt, turn down the heat to low-medium and saute, covered, for about 10 mins, until yellow and soft. Simmer from time to time.
Remove the onions from the pan, and put on a bowl to cool down.
Grate the carrot using the coarse side of the grater. Squeeze well between your palms afterwards, to get rid of all the water.
Grate the potatoes using the fine side of the grater. Squeeze well between your palms afterwards.
Dunk the slices of bread (crust removed] in a little milk for 3 seconds and then squeeze well between palms to get rid of all the liquid.
Mince the garlic cloves (you can remove the germs if you wish - in this way, the garlic smell won't stay with you 2 days afterwards].
Remove the leaves from the parsley and dill, and finely chop them.
Put the minced meat, potatoes, carrot, eggs, garlic, onion, bread slices, dill, parsley, bread crumbs, pepper in a large bowl. Mix everything together (with your hands or mixer]. Add 1/2 Tbs salt, mix, and taste the composition. Add another 1/2 Tbs salt if you think it's needed. I normally put 1 Tbsp salt in total. Also, of course, you can add more pepper if you like it more spicy.
Press the mixture against the pan and 'pat' it slightly with you hands to look uniform. Then cover the bowl and let the mixture rest in the fridge for 1 hour. This will firm up the mixture.
Remove the mixture from the fridge 20 minutes before cooking.
Take 1 heaped Tblsp of mixture at a time, and with your hands wet, form the meatballs. Place the meatballs on a plate.
In a deep medium sized frying pan, put canola oil until it's about 1.5 inches in height. Let the oil heat up on a medium-high heat. It's important that the pan is not too wide, so that the oil inside is quite deep in order to cover  the meatballs well from all sides when cooking.
When the oil is hot, turn down the heat to medium, and put the meatballs in the pan. Fry on one side for 4 mins, then turn on the other side, fry for 4 mins, then 1 min again on each side.
Remove the meatballs from the pan and place on a paper towel to absorb the oil.
That's it! I hope you'll like :].
Chef John's Dijon Mustard
Category: side-dish
By Chef John

As with all condiments, you can and should adjust this to your taste. This style of Dijon doesn't contain any sweetener, but a little sugar or honey are common additions these days. You can also adjust the acidity, and I did add a little more than called for, since I tend to like things on the sharper side.

Ingredients:
1 ½ cups white wine
1 cup water, or more as needed
⅔ cup white wine vinegar
1  yellow onion, chopped
2 cloves garlic, minced
1 cup whole yellow mustard seeds
¼ cup dry mustard
1 tablespoon garlic powder
1 teaspoon salt
4  1-pint canning jars with lids and rings

Directions:
Combine white wine, water, vinegar, onion, and garlic in a saucepan; bring to a boil, reduce heat to medium low, and simmer until flavors combine, about 15 minutes. Cool to room temperature and pour through a strainer into a large bowl; reserve liquid and discard onions and garlic. Stir mustard seeds, dry mustard, garlic powder, and salt into strained liquid; cover the bowl with plastic wrap, and let sit at room temperature until mixture thickens, 24 to 48 hours. Puree mustard mixture to desired consistency using a stick blender. Transfer mustard mixture to a saucepan and add water as necessary to reach a smooth consistency. Bring mustard to a simmer, reduce heat to medium, and cook, stirring constantly, until flavors combine, about 10 minutes. Pack mustard into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings. Refrigerate mustard until flavors blend, at least 1 week.

Prep time: 15 mins
Cook time: 25 mins
Total time: 1 week 1 day
Yields: 4 pints

Calories: 23
Fat: 1 g
Carbohydrates: 1.7 g
Sugars: 0.4 g
Dietary fiber: 0.5 g
Protein: 0.9 g
Sodium: 37.4 mg
Strawberry Spinach Salad With Creamy Raspberry Dressing


Ingredients:
sugar, water, spinach, strawberries, red onion, sugar, raspberry vinegar, olive oil, mayonnaise, poppy seeds

Directions:
Heat oven to 375ºF.
Spread almonds on parchment paper on a baking sheet.
Sprinkle with sugar and spritz with water.
Toast almonds in oven until golden (about 10 minutes or so].
Remove and cool.
Toss together spinach, strawberries and onion.
Whisk together sugar, vinegar, olive oil, mayo, poppy seeds, salt and pepper.
Just before serving, drizzle salad with raspberry dressing and sprinkle with candied almonds.
Mediterranean Pasta Salad


Ingredients:
pasta, sun-dried tomato packed in oil, black olives, green olives, feta, olive oil, red wine vinegar, lemon juice, fresh basil leaves

Directions:
Bring a large pot of salted water to a boil over high heat. Add pasta and bring back to a boil. Cook, stirring often, until pasta is tender but not mushy, 10 to 12 minutes. Drain and rinse under cold running water. Drain again.
Transfer to a large bowl and add tomatoes, olives and feta. Stir in olive oil, vinegar and lemon juice. Add basil, toss well and season with salt and pepper.
Serve at room temperature.
Easy Lemon Dill Chicken


Ingredients:
boneless skinless chicken breasts, fat free sour cream, fresh dill, dried dill, ground pepper, lemon zest

Directions:
Preheat oven to 425 degrees., Combine all ingredients except chicken in a small bowl., Spray a medium casserole dish with nonstick cooking spray., Spread 1/4 of the lemon dill sauce on bottom of pan., Arrange chicken breasts on top of sauce in a single layer., Pour remaining sauce over chicken and spread evenly., Bake uncovered for 30-35 minutes, until chicken is no longer pink in the middle.
Russian Roasted Potatoes With Mushrooms


Ingredients:
potatoes, extra virgin olive oil, fresh white mushroom, garlic cloves, shallots, fresh rosemary, fresh thyme, salt, pepper

Directions:
"Preheat oven to 450 degrees. Toss potatoes and olive oil in a 13x9x2 inch roasting pan and roast uncovered for 20 minutes. Stir in mushrooms, garlic, shallots and herbs and roast for another 20 minutes or until everything is golden brown. Toss and add salt and pepper to taste. Serve immediately."
Pickled Baby Corn


Ingredients:
water, sugar, vinegar, salt

Directions:
Husk and boil corn for 4 minutes-- no longer than that.
Pack into hot jars and cover with syrup made by boiling other ingredients 5 minutes.
Seal in jars according to manufactuers instructions.
Zucchini Bread


Ingredients:
eggs, sugar, unsweetened applesauce, vanilla extract, zucchini, crushed pineapple, all-purpose flour, whole wheat flour, cinnamon, baking soda, salt, baking powder

Directions:
Preheat the oven to 350°F.
Beat the eggs, sugar, oil, applesauce, and vanilla extract well, till thickened and lemony in appearance.
Stir in the zucchini and pineapple (if desired].
Stir the flours, cinnamon, baking soda, salt, and baking powder together.
Slowly add the dry ingredients to the wet ingredients.
Fold in the nuts (if desired].
Pour into 2 greased loaf pans.
Bake at 350F for 1 hour.
Orange Cornmeal Pound Cake


Ingredients:
butter, sugar, orange, zest of, eggs, whole coriander seed, nutmeg, salt, all-purpose flour, cornmeal, sherry wine, Bourbon, brandy, salt, cream of tartar

Directions:
Beat the butter and sugar with an electric mixer until very light and fluffy, about 2 minutes. Add the zest and mix well. Beat in the egg yolks, one at a time.
Grind the coriander seeds to a fine dust. Combine with the nutmeg, salt, flour and cornmeal. Add to the butter mixture. Beat in the sherry, bourbon and brandy.
Whip the egg whites (salt and cream of tartar help stabilize them] until soft peaks form. Fold one-third of the egg whites into the batter to lighten. Fold in remaining egg whites.
Pour into a greased 9-inch loaf pan. (If your loaf pan is 7 inches, you'll have enough batter left for a large muffin or two]. Bake at 325 for 90 minutes. Cool slightly in pan, then turn out and cool completely.
Mini Crab Quiche Appetizers


Ingredients:
swiss cheese, egg, milk, dill weed, salt

Directions:
Pre-heat oven to 375 degrees.
Separate each biscuits into 5 equal pieces.
Press onto the bottom, and up the sides of 24 ungreased miniature muffin cups.
Fill each cup with 2 tsp crab and one tsp Swiss cheese.
In a small bowl, combine the egg, milk, dill weed and salt. Spoon about 1 1/2 teaspoons into each cup.
Bake for about15-20 minutes, or until edges are golden brown.
Let stand for about 5 minutes before removing from pan.  Serve warm.
Note: the computer and I fought over the tube of refridgerated buttermilk biscuits. The recipe states 1 (16.3 oz] tube of large buttermilk biscuits.
Napa Slaw
Category: salad
By Piper

Great Asian slaw or salad!

Ingredients:
¼ cup butter
1 cup sunflower kernels
1 (3 ounce) package ramen noodles, broken into pieces
1 head napa cabbage, chopped
4  spring onions, diced
½ cup vinegar
½ cup vegetable oil
2 tablespoons white sugar
2 tablespoons soy sauce

Directions:
Melt butter in a large skillet over medium heat; cook and stir sunflower kernels and ramen noodles in hot butter until sunflower kernels are lightly browned and fragrant, 3 to 5 minutes. Remove from heat and transfer into a bowl to cool. Stir sunflower seeds and ramen noodles with napa cabbage and spring onions in a large salad bowl. Whisk vinegar, vegetable oil, sugar, and soy sauce together in a separate bowl until sugar has dissolved; pour dressing over salad and toss.

Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Yields: 10 servings

Calories: 247.6
Fat: 23.3 g
Saturated fat: 5.3 g
Carbohydrates: 8.3 g
Sugars: 3.7 g
Dietary fiber: 2 g
Protein: 4 g
Cholesterol: 12.2 mg
Sodium: 217 mg
Fresh Spinach & Cheese Ravioli W Creamy Vegan Zucchini Sauce


Ingredients:
zucchini, basil, avocado, garlic, salt, fresh ground black pepper

Directions:
Place shredded zucchini in 4 cups of boiling water. Boil for 5 minutes. Remove and drain all water.
Combine all ingredients in blender except ravioli and blend until smooth and creamy.
Cook ravioli according to the instructions on the back of the package.
Toss zucchini sauce with ravioli and enjoy!
Nutrition Facts: Serving Size 1 Cup. Servings Per Container: About 3.5. Calories: 420. Calories from Fat: 170. Total Fat: 19g. Saturated Fat: 7g. Trans Fat: 0g. Cholestrol: 80mg. Sodium: 600mg. Total Carbohydrate: 44g. Dietary Fiber: 7g. Sugars: 4g. Protein: 19g.
Baked Lamb and Yogurt (Albanian Name: Tavë Kosi)


Ingredients:
lamb, butter, rice, flour, butter, yogurt, eggs

Directions:
Cooking Instructions:
Cut meat in 4 serving pieces, sprinkle each piece with salt and pepper, and bake in a moderately-heated oven with half the butter, sprinkling the meat with its gravy now and then. When meat is half-baked, add rice; remove the baking pan from the oven and leave it aside while you prepare the yogurt sauce:
Sauté flour in butter until mixed thoroughly. Mix yogurt with salt, pepper and eggs until a uniform mixture is obtained, and finally stir in the flour. Put the sauce mixture in the baking pan; sauté it with the meat pieces and bake at 375 degrees F for about 45 minutes.
Serve hot.
Ma's Turnip Greens


Ingredients:
salt pork, bacon grease, boiling water

Directions:
Wash the greens in cold water.
Chop Pork Bacon into 1/2" cubes.
In a large pot add your pork bacon and bacon grease. Cook until bacon starts to turn brown.
Add water into the pot with the pork bacon. Bring to a boil.
Add green into the pot. As the greens cook down add the red pepper pods, salt and black pepper.
Cook to your desire tenderness.