Southern Style Greens Millies Food

SOUTHERN STYLE GREENS, MILLIE'S

Steps:

• 1. In large pot on high heat, add bacon grease and sauté onion, bell pepper, and country ham till onion is translucent. Add minced garlic and sauté for about 30-45 seconds.
• 2. Add liquid, making sure to stir and get the bits off the bottom of pot. Now add the greens, sugar, salt and pepper.
• 3. Stir and bring to a boil. Cover and reduce heat to low. Simmer for 1 to 1 1/2 hours, stirring now and then.

LOWCOUNTRY COLLARD GREENS

Steps:

• Tear the greens from their stems. Take a handful of greens, roll them up lengthwise and slice them into bite-size pieces. Add the sliced greens to an empty, clean sink full of cool water and wash them, removing all grit, sand and debris. Drain sink and rinse greens thoroughly with cold water until water becomes clear.
• Heat the olive oil in a large stock pot or Dutch oven over medium. Add the onion and a pinch of salt, and sauté, stirring occasionally, until onion is translucent, about 5 minutes.
• Add 4 cups of water to the pot. (This will become your potlikker.) Turn the heat to medium-high. Add the cleaned greens by the handful, stirring them until wilted before adding more.
• Add the smoked turkey, bouillon cubes, garlic and onion powders, apple cider vinegar, black pepper and red-pepper flakes to the pot. Bring to a rolling boil, then cover and lower heat to medium-low. Cook until greens are completely tender, at least 2 hours. Most of the water should have evaporated by this point, with just enough left to cover the bottom of the pot, and the meat should pull away from the bones.
• Take the meat out of the pot, transfer to a cutting board, and shred the meat with two forks. Add the shredded meat back to the pot and stir until well combined. Taste and adjust salt, pepper and onion powder as needed. To cut bitterness, add sugar; if you'd like more tang, add more vinegar. Serve hot.

SOUTHERN GREENS

Steps:

• In a saute pan over medium heat, cook the onions, garlic, and vinegar until the liquid has reduced by half. Add the greens, molasses, Worcestershire, hot sauce, 1 cup water, and salt and pepper. Cover with wax or parchment paper and simmer until the greens are tender, about 30 minutes. Adjust seasoning if needed.

SOUTHERN COOKED GREENS

Steps:

• In a large pot, saute the bacon until slightly crisp. Add the onions and season with salt, pepper and cayenne pepper. Cook 6 to 7 minutes, until the onions are wilted and golden. Add the brown sugar and stir to dissolve. Add the shallots and garlic. Cook for 2 minutes. Add the water and vinegar and mix well. Begin adding the greens, a third at a time, pressing them down as they begin to wilt. Season with salt and pepper. Reduce the heat to medium-low and cook, uncovered, until the greens are soft, about 1 hour and 15 minutes. Serve hot.

SOUTHERN STYLE GREENS

Steps:

• Spray the bottom of your largest stock or soup pot with non-stick spray and brown the ham hocks for a few minutes over med-high heat.
• Add the water to pot and scrape up any brown bits - but leave them in the pot for flavor.
• Add the diced turnips.
• Wash the greens to remove any dirt or sand and chop coarsely (removing large or tough stems.).
• Add greens to your pot - you can do this as you chop them and turn heat to medium-low. Stir the greens occasionally and add more water as neccesary.
• Season to taste with your greens seasoning mix. Appx. 1-3 tablespoons per pound of fresh greens.
• Let simmer, covered, for at least one hour - the longer, the better. Greens should be completely wilted and any stems should be very tender.
• Remove ham hocks from pot, let cool for a few minutes and then remove fat and bone.
• Chop the meat into small bits and add back to the pot.
• Adjust seasonings to taste.
• Serve with hot pepper vinegar to splash over the top.
• ***if a ready-made greens seasoning is not available - try using salt, pepper, garlic powder, dehydrated onions, paprika, etc. - or your favorite seasoning blend.
• ***this can also be a vegetarian dish - just leave out the ham hocks - but you might want to add a bit of "Liquid Smoke" to get that smoky flavor.

SOUTHERN STYLE COLLARD GREENS

Steps:

• Combine onions, ham hocks, and garlic in a stockpot; add chicken broth. Cook mixture over medium heat until meat is falling off the bone, about 2 hours.
• Stir collard greens, vinegar, sugar, salt, and pepper into the broth mixture; cook until greens have reached desired tenderness, about 2 more hours.