Soulful Mixed Greens Recipe

How to make it

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• 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.