Soulful Mixed GreensFrom kattyg38 9 years ago
- 3lbs Slick mustard greens shopping list
- 3lbs turnip Greens shopping list
- 5 bunches swiss chard shopping list
- 2 pieces of aged salt pork( should have sat out covered with paper towel for aprox. 1 week; not for consumption. Fresh can be used.) shopping list
- 2 smoked hamhocks shopping list
- 1 smoked turkey wing/or smoked pork tail shopping list
- 1/2 green bell pepper, cut in medium sized chunks shopping list
- Tablespoon of crushed red peppers/or hot green pepper, diced or both( depending on level of heat desired) shopping list
- 1/2 cup vegetable oil that was previously used for frying chicken shopping list
- garlic powder shopping list
- season salt and Regular table salt shopping list
How to make it
- In a 6qt stockpot, add 4qts of water, salt pork, hamhocks and pork tails; boil for aprox. 1.30 hours. If using turkey, add to pot after 45 min cooking of other meats.NOTE: cooking time of smoked meats can vary, so check for tenderness of skin throughout cooking. Should not be too tender or too tough at this point).
- While meats are cooking, pick leaves from stem of mustard and turnip greens, being mindful to leave some stem for nutritional and consistency value. Rinse/wash until leaves and sink no longer contain any grit. Swiss Chard can be picked and rinsed as well, but place separate from other greens.
- Water in stockpot should be a milky color after cooking time has elasped; remove salt pork and discard.
- Add cleaned mustard and turnip greens(if not enough room in pot, let greens cook down and continue to add until all are in pot) NOTE: If water in pot is above greens once all are added, carefully pour out until just under greens; they make their own water. Continue to do this throughout cooking time if water rises too far above greens).
- Once greens have cooked down and all added, add oil, garlic powder, aprox. 2 tblspn of season salt and two tblspn of table salt, peppers, and green bell pepper. Cook for 30-45 min.
- As you cook, taste liquid to check for desired flavor ( enough salt, garlic, etc. Add seasonings as desired. If too salty, add more water to cut salt)
- NOTE: green bell pepper should cut any bitterness from turnip, if, however still a strong bitter taste, add about a 1/4 cup of sugar)
- Add Swiss Chard; cook for aprox. another hour or to desired tenderness.
- **The key to making this dish a success, is not too much water, seasoning, which should be monitored throughout cooking, and tenderness. Even the kids will love them!! Add Accent seasoning for a flavor boost.
The Cookkattyg38 Chicago, IL
The Rating6 people
Love my greens! Hard to find down here.. they grow them, but ship all north! If I am lucky to find a field they are cutting I ask to buy some...One day the farmer gave me a garbage sack full of mustard greens... the big bags.. that's a lot of green...morelinebb956 in La Feria loved it
How the thought of greens warms my heart. It takes me back to my childhood in my grendmother's kitchen with a "mess" of food, all from scratch, all from the heart. I sure do miss her.
Markborius in Klamath Falls loved it
oh yeah, baby!greekgirrrl in Huntington Village loved it
- Not added to any groups yet!