I never thought this Yankee gal would be sharing a recipe for Southern greens, but here it is. My southern readers won’t need this recipe, but everyone else around the country should try this…at least once. I admit, this is my version – which is kosher (no pork/fatback) – but my southern-born son, whose stepmom is as southern as they come (and makes great greens), told me my greens are pretty good. So, there you have it. A southerner’s stamp of approval.
NOTE: This recipe is not an exact one. It’s more or less based on what you have or what kinds of greens you like and how much you want them “seasoned.”
- “A mess of” greens (kale, mustard greens, collards, turnip greens, or any combination.)
- Turkey bacon, uncooked, chopped – the more “seasoning” flavor you want, the more you can use
- 1 large onion, chopped
- Salt, to taste
- Crushed red pepper flakes (or your own dehydrated peppers, crushed) – to taste
- Water, to cover
1. After washing your greens, remove any thick stems and rip them into pieces no bigger than the palm of your hand.
2. Fill a large stock pot with the greens, onions, and bacon. [This past week, I used my canning pot and three gallon-size baggies of kale and mustard greens with 1/2 package of turkey bacon, which gave me a mild “seasoning” flavor. Otherwise, I would’ve used the entire package for that many greens.)
3. Add water to the pot, enough to cover the greens while pushing down on them. (The greens tend to float, and you don’t want to add so much water that you water down the flavor.)
4. Add salt and hot pepper flakes, to taste.
5. Cover the pot and bring to a boil. Once it’s boiling, turn the heat down to medium. Keep the cover on loosely at this point, so some of the steam escapes.
6. Cook for 60 to 90 minutes – until the greens are tender.
Serve as a side with barbeque, fried chicken, or any other meat and potato combo.