Mustard greens are the most pungent of the cooking greens and lend a peppery flavor to food.
Recipe from Clara Oswald of Americus, Ga.
Recipe from Wanda Dixon of Tennessee
Recipe from Joyce Guffey of Poplar Bluff, Mo.
Recipe from Carolyn Davis of Pride, La.
4 large sweet potatoes, cooked until just done 1 ½ pounds Yukon gold potatoes, cooked until just done *Do not overcook potatoes!! **Chill potatoes overnight. Peel and dice potatoes on the next day.
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