Southern Greens
Use a smoked turkey wing instead of bacon, it's just as good. Buy those big bags of greens they sell year round in the markets these days. You can use any or many varieties of greens, collards, turnip, mustard, beet greens or even poke salet (my favorite). Righteous greens are a revelation. The turkey wing idea came by way of the Abyssinian Baptist Church's Health Ministry.
Yields 8-12 servings
4 lbs turnip greens- starting weight before washing, trimming and chopping (note: may need to add batches of greens as they are cooking down)
4 ounces Smoked Bacon
1 teaspoon crushed red pepper
1/4 cup dark brown sugar
1/4 cup sorghum syrup
2/3 cup apple cider vinegar
6 cups water (note: add water if needed so the liquid meets the surface of the cooked greens in the pot)
Roughly chop raw bacon and render in a large stockpot over low heat for 5 minutes before adding chopped onion. Increase to medium high heat and cook until onions are translucent. Add crushed red pepper, brown sugar, sorghum, vinegar and water and bring to a boil.
Add cleaned and chopped greens and simmer for approximately four hours, stirring occasionally and adding extra water if needed. Once greens are fully cooked and tender, taste for seasoning and add salt if desired.
Use a smoked turkey wing instead of bacon, it's just as good. Buy those big bags of greens they sell year round in the markets these days. You can use any or many varieties of greens, collards, turnip, mustard, beet greens or even poke salet (my favorite). Righteous greens are a revelation. The turkey wing idea came by way of the Abyssinian Baptist Church's Health Ministry.
Yields 8-12 servings
4 lbs turnip greens- starting weight before washing, trimming and chopping (note: may need to add batches of greens as they are cooking down)
4 ounces Smoked Bacon
1 teaspoon crushed red pepper
1/4 cup dark brown sugar
1/4 cup sorghum syrup
2/3 cup apple cider vinegar
6 cups water (note: add water if needed so the liquid meets the surface of the cooked greens in the pot)
Roughly chop raw bacon and render in a large stockpot over low heat for 5 minutes before adding chopped onion. Increase to medium high heat and cook until onions are translucent. Add crushed red pepper, brown sugar, sorghum, vinegar and water and bring to a boil.
Add cleaned and chopped greens and simmer for approximately four hours, stirring occasionally and adding extra water if needed. Once greens are fully cooked and tender, taste for seasoning and add salt if desired.
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