Both greens recipes from epicurean.com
Vegetarian Collard Greens
- collard greens olive oil
- chopped onion liquid smoke (optional)
- Creole seasoning or salt, white, black & cayenne pepper for seasoning
Chop onion and sauté it in the olive oil. Add just a sprinkle of the liquid smoke
to the oil before heating. Add the greens, still wet to the pot. Season with a
liberal sprinkling of Creole seasoning or salt, white, black and cayenne pepper
(to taste). Let them steam for a few minutes, then add hot water if it looks as
though they may burn. Usually you only need about 1/4 to 1/2 cup. Cover and
simmer for about 45 minutes until the collards are tender. Normally they are
served with a bottle of pickled peppers in a shaker bottle. The hot vinegar is
used to add more seasoning to the greens at the table.
Mixed Greens Southern-Style
- 1 ham bone 1/4 pound salt pork, cubed
- 3 pounds collards, kale, turnip greens, and/or mustard greens
- Salt & freshly ground Pepper
Boil the ham bone and salt pork in 6 cups water for 45 minutes. Wash the greens carefully,
remove tough ends of the stalks, and chop up the rest along with the greens. Add to the pot
and cook until tender, about 45 minutes. At that point the water should almost have
disappeared and the salt pork will have melted away. Remove the ham bone and scrape any
bits of meat back into the pot. Add salt and pepper to taste.
“Save a ham bone to make this. The greens can vary according to what is available,
but there should be a good proportion of collards. Southerners would serve in soup
plates with hot corn bread to mop up what they call the pot liquor.”