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"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Collards, Kale and Turnip Greens Recipe

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This recipe for Collards, Kale and Turnip Greens is from A Collection of my Southern Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 to 4 lbs of greens
1 inch piece salt pork (leave rind on pork)
1 small onion
1 tsp red pepper flakes
1/2 tsp salt and pepper
1 tsp sugar
Directions:
Directions:
Wash thoroughly in several changes of water. Add a little white vinegar to the last rinse water to get off all the dirt and sand. Drain in colander. Bring about an inch of water to simmer and add a one inch piece of salt pork and red pepper flakes while you are preparing the greens. Cut off and discard tough stems. Cut up greens or leave whole. Cook for at least 1 to 2 hours or until they are very tender. Salt, pepper and add sugar to taste after they are done. Serve with vinegar.

HEALTHY WAY:
Follow the directions above but use canned chicken broth in lieu of salt pork.
Personal Notes:
Personal Notes:
When cooking fresh greens, they cook down a whole lot, so get more than you think you will need.

 

 

 

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