Use only the tender fresh mustard greens. Cut away hard stems. Wash thoroughly in cold water. Boil the leaves for about 20 minutes in water with 1 teaspoon baking powder. This removes the bitter taste from the greens. Drain the water off and briefly wash the leaves again in cold water.
Meanwhile, fry a piece of salt pork until it is done, then add the greens to the meat with just enough water to cook the greens. Cook until the greens are tender. If you want to use seasoning, just add red pepper to taste, but do not add salt and pepper.