Basic Southern Greens
Reprinted with permission from Greens: a SAVOR THE SOUTH cookbook (University of North Carolina Press, 2016).
Yield: 8 servings
2 pounds greens (collards, mustard or turnip greens, beet greens, kale, or a combination)
1 pound ham hocks or other smoked meat (neck bones, smoked turkey, etc.) or 6 strips thickly sliced bacon
cut into 1-inch pieces
water or chicken stock as needed to cover
1 cup chopped onion (optional)
2 garlic cloves, put through a press (optional)
1/2 teaspoon crushed red pepper flakes (optional)
2 tablespoons vinegar (optional)
salt to taste
Cut out thick, tough center stems of greens and discard; cut leaves into roughly 2-inch-square pieces. Wash greens thoroughly in at least 2 changes cold water (I usually do 3). Drain in a colander.
If not using optional ingredients, combine greens and meat in a large pot and add enough water or chicken stock to cover them. Bring to a boil and simmer until greens are tender (anywhere from 1/2 hour for young greens to 1 hour for older collards).
If using onion and garlic, in a pan large enough to hold greens and water, sauté bacon over medium heat until fat is rendered but bacon is not yet
crisp. Add onions and continue cooking until they are translucent but not brown. Press garlic into pan and cook for about 30 seconds, being sure not to let
it brown. Add greens, red pepper flakes, and enough water to cover vegetables. Bring the liquid to a boil, reduce heat, and simmer until greens are tender (see above). Just before serving, stir in vinegar and season with salt.
2 pounds greens (collards, mustard or turnip greens, beet greens, kale, or a combination)
1 pound ham hocks or other smoked meat (neck bones, smoked turkey, etc.) or 6 strips thickly sliced bacon
cut into 1-inch pieces
water or chicken stock as needed to cover
1 cup chopped onion (optional)
2 garlic cloves, put through a press (optional)
1/2 teaspoon crushed red pepper flakes (optional)
2 tablespoons vinegar (optional)
salt to taste
Cut out thick, tough center stems of greens and discard; cut leaves into roughly 2-inch-square pieces. Wash greens thoroughly in at least 2 changes cold water (I usually do 3). Drain in a colander.
If not using optional ingredients, combine greens and meat in a large pot and add enough water or chicken stock to cover them. Bring to a boil and simmer until greens are tender (anywhere from 1/2 hour for young greens to 1 hour for older collards).
If using onion and garlic, in a pan large enough to hold greens and water, sauté bacon over medium heat until fat is rendered but bacon is not yet
crisp. Add onions and continue cooking until they are translucent but not brown. Press garlic into pan and cook for about 30 seconds, being sure not to let
it brown. Add greens, red pepper flakes, and enough water to cover vegetables. Bring the liquid to a boil, reduce heat, and simmer until greens are tender (see above). Just before serving, stir in vinegar and season with salt.
