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Collard Greens - Turnip Greens Recipe
When I think of turnip greens or collards, I'm like a kid in a candy shop. Oh, how I love 'em. There's nothing like the smell of these coming from the kitchen. You simply can not have real Southern food without them. I guess my favorite meal of all time would be fried chicken, black-eyed peas, cornbread and collard greens.
Turnip greens may be more popular in the South, but mustard and collard greens are also favorites. Turnip greens are distinctive, but mild tasting while mustard is more pronounced. Collard greens are the mildest in my opinion. You may use the same procedure below for any of these delicious dishes. They are really simple to cook. Here's how:
Ingredients
* 2 1/2 lbs turnip, collard or mustard greens, washed and chopped into 1-in. pieces* 3 slices bacon, cut into 1-inch pieces
* 2/3 cup chopped onions
* 1 or 2 dashes cider or red wine vinegar
* salt and pepper to taste (start with 1 tablespoon salt and 1/4 teaspoon pepper)
Directions
1. Fry the bacon in a pot large enough to cook the greens.2. Add the greens along with onions.
3. Cook on low heat, stirring with wooden spoon, until greens are coated with bacon fat (about 2 minutes).
Pour off excess fat.
4. Cover the greens with water and season with salt and pepper.
5. Bring to boil. Cover the pot, reduce heat, and simmer until tender (time will vary, about 1 hour).
Stir occasionally and add water if they threaten to scorch. When done, increase heat to med-high, stir often. Boil off nearly all the cooking liquid.
6. Add vinegar. Taste and add salt and pepper if needed. Serve very hot.
Serves 4
Tips:
1. I like to add 1 tablespoon sugar when greens come to a boil. Some people do not like the sweetness, some do.
2. Serve with Cilantro Lime Hot Sauce that each person can add to their own taste.
3. Add 1 teaspoon garlic powder to the boiling greens for added flavor
4. Combine mustard, collard and turnip greens in the same pot.
Goes great with Black Eyed Peas.
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