Ruth Cummins was born in Columbus, Ohio in 1907. She married George H. Cummins and they lived in Saginaw on Burt Street with their four children. She died at the age of 48 in 1955. While living in Saginaw, Ruth was a member of First Christian Church. In 1896, the church acquired the former All Saints Episcopal Church located on the corner of Genesee and Burt Street. Years later, the congregation constructed a new building on the site and it eventually became known as First Christian Church East, First Christian Church West is located on Gratiot Avenue.
Ready to try her recipe out!
Here is what you will need:
• 3 pounds fresh greens (1 lb of each collard, turnip and mustard greens)
• 1 piece of salt pork (approx. 3x3 inches)
• Salt and pepper to taste
Put well rinsed and slightly drained greens in a large kettle. No water is necessary as the greens will produce liquid while cooking down (can add a little water if needed). Cut up salt pork and add into kettle. Slowly bring to a boil, cover and simmer for approximately 3 hours. Add salt and pepper to taste (if needed).
My family loves greens so I make them quite often, just a little different then this recipe. After cleaning and removing the stems, I did give the greens a rough chop. The salt pork added a great flavor mixed with the bitterness of the collard and the peppery taste of the turnip and mustard greens.
Deana Coleman, our staff associate, tests out weekly recipes from the cookbook Savoring Saginaw.