SOUTHERN-STYLE GREENS
8 servings
A classic treatment for mature turnip and collard greens, though any green—tender or tough—is excellent cooked in a rich ham stock. In the South, some cooks like to add resilient greens with the cured pork and simmer for an hour or more. Here we recommend cooking the cured meat until tender first.
Combine in a large pot and bring to a boil:
- 6 cups water
- 5 ounces salt pork or bacon, diced, or 1 pound smoked ham hocks or pork neck bones
- (1 small onion, chopped, or a few garlic cloves, smashed)
Reduce the heat slightly, partially cover, and simmer gently for 1 hour. Wash well:
- 3 pounds sturdy greens, especially collard and turnip greens, but also kale or mustard greens, or a combination
If necessary, remove the midribs, above, then tear or coarsely chop. Add to the pot along with, if desired:
- (1 small dried red chile, seeds removed, or ½ teaspoon red pepper flakes)
Bring back to a boil, reduce the heat, partially cover, and simmer just until the greens are tender, 30 minutes to 1 hour, depending on the type, stirring occasionally. Transfer the greens to a bowl for serving; remove any ham hocks from the pot and shred the meat off the bone. Add the meat to the greens and ladle some of the pot liquor onto them. Serve with:
- (Wanda’s Stewed Cranberry Beans)
- (Southern Corn Bread)
- Vinegar or hot pepper sauce