Greens are a very popular dish in the South. We eat all types of greens. Turnip greens and collards are probably the most popular, but we also eat mustard greens and kale. I think just about every cafeteria or country cooking restaurant has some type of greens on the menu.
My family has always eaten a mixture of turnip and mustard greens. When my Dad used to garden he would always plant a row of both turnip and mustard greens. No matter what kind of greens you eat, you must have a big slice of cornbread to sop up all the pot liquor.
Southern Greens
2 bunches of Turnip Greens
2 bunches of Mustard Greens
1/2 lb Bacon, diced
1 Onion, sliced
10 Cups Water
1 Tbs Sugar
2 Tbs Vinegar
2 Tbs Oil
Salt and Pepper
Wash the greens and strip the leaves off the thick stems. Discard the stems.
In a large dutch oven over a medium flame add 2 tbs oil and bacon. Cook the bacon until it starts to crisp.
Then add the onion and saute until tender. About 5 minutes.
Then add as many greens to the pot as will fit. Pack them in. I know this seems like a lot of greens, but they will cook down. After a couple of minutes the greens should cook down enough for you to add the remainder of the greens to the pot. Then add 10 cups of water, the sugar, the vinegar, 1 tbs salt, and a little black pepper. Bring the pot to a simmer. Cover and simmer for about 1 and 1/2 hours. Your greens should be very tender.
Enjoy your greens with a slice of cornbread. A true Southerner would add a glass of buttermilk to make it a meal. Most folks season their greens with either vinegar or pepper sauce at the table.
A New Way to Cook Greens:
I'm always up for trying something new, so the other day for lunch I made Beef on Mustard Greens. Beef on Mustard Greens @ http://isohungry.blogspot.com
I had never seen greens cooked this way. Three of us ate and there were no leftovers. No leftovers can only mean one thing....It was really good!
So here are two great recipes for greens. There is no excuse not to eat your veggies this week.
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