Pecan Pie

Social Anxiety from the South

And Now for Something Completely Different

In the spirit of Thanksgiving, I have decided to bless the world with something so incredible that all of you will be thanking me for being so awesome.

Seriously.

I give you my mixed greens recipe.

I never give it away.  It took me a while to get it right, but then I decided that more people should know how to cook them correctly and then more people would like them.

Measurements are to taste.  I don’t use anything but that.

You can buy collards already washed and chopped in bags.  I prefer to do it myself, but sometimes it’s just easier.

For 4-6 people, you will need a crap-load of raw greens (turnip/collard/mustard-get a mix) because they cook down to almost nothing.

So get a couple bunches/bags of each.  I use the whole of the collard because I cook mine long enough that the whole thing gets tender.

Start with collards in the pot first.

BIG pot.

Water

equal parts beef and chicken stock (if you are a veggie, I can’t help you with the recipe-meat is imperative)

1 or 2 packages ham hocks (depending on how big your pot is)

1 or 2 packages turkey necks (same.  If you’ve got a huge pot, cram as much meat in there as you can.)

1 or 2 bell peppers (preferably orange, yellow or red.  Sweeter is better.)  Section and seed it and just throw it in.

Maybe an 1/8 cup of sugar (white or brown)

Apple cider vinegar (this is to taste.  I’d start with about an 1/8 c. and then add more as they cook and your pot likker develops.)

Salt, pepper, a hot pepper of some type (whatever you have that’ll give you the amount of heat you want.)

Coriander, garlic (not garlic salt),  Parsley, tarragon and oregano are all good to throw in, too, if you have them.

Onion (dried or chopped raw.  NO ONION POWDER)

Throw all that in, bring to a boil.  Push down the greens as they soften so you have room to put more on top.  Turn down to a simmer.

Make sure you have enough liquid to cover the greens as they simmer.  Add more if you need to (add more stock, too, if you need it.)

If you are using mustard greens in the mix, don’t add until the very end.  They’re already soft, so they’ll overcook.

Once the collards start getting tender, add turnip greens (and pieces of turnip, too, that’s really yum) and as they get tender (and as you get closer to eating) add mustard (or kelp, anything like that is good) greens just about 20 minutes before you’re going to serve.  All the tough greens should simmer for at least an hour or more (I usually let mine go for 2 or 3.)

I may come back to add stuff.  There’s so many ingredients, sometimes I forget when I’m not actually in the kitchen making them.

Questions?

ETA: Victor, check the twitpic to the right on my twitter account for picture of packaged necks and hocks.

Written by thelittlepecan

November 24, 2010 at 10:15 am

Posted in Food

6 Responses

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  1. we eat greens all winter- this looks like a good fairly lowfat recipe!!! Can’t wait to try it!! Thanks for sharing!!

    Chris

    November 26, 2010 at 6:04 pm

    • You’re welcome! I’ll honestly tell you I have no idea how low fat it is. The hocks and/or fat back give it so much flavor and flavor comes from fat. They’re yummy, though and that’s what matters to me!

      thelittlepecan

      November 26, 2010 at 6:35 pm

  2. Southern recipes are a deeply personal affair. Thank you for sharing. It sounds delicious.

    Adam Jones

    November 24, 2010 at 11:11 am

    • Thanks, Adam. Yah, I love being in the kitchen. It makes me happy to feed people.

      thelittlepecan

      November 24, 2010 at 12:17 pm

  3. Your measurement for the meat is “packages.” About how much does one package weigh? Although Maryland is (technically) south of the Mason-Dixon line, we’re too close to Yankee territory to get our turkey necks and ham hocks packaged in pre-measured containers for us.

    Victor

    November 24, 2010 at 10:44 am

    • I never pay attention to the weight. There’s usually two hocks in one wrapped package in the meat department and 3 or 4 necks in a wrapped package in the meat department.

      If I had a pot big enough, I’d put 4 or 5 hocks and 6 necks in (bacon or fat back works to if you have it.)

      Going to the store now, so I’ll check on the weight while I’m there.

      thelittlepecan

      November 24, 2010 at 11:10 am


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