Saturday, April 7, 2012
It is Easter weekend and it is smelling like ya grandma's place over here. At my house it is mandatory that every holiday dinner be accompanied by greens of some sort. I love collards, kale and turnip greens so I am preparing some mixed greens with our Easter dinner.
As much as I love greens, my back and my neck don't like the cleaning process. So sometimes I will cheat and purchase the pre-cut greens. And even though they still need washing, it is not as tedious as cleaning, rolling, cutting and removing the stems from buying the bundles of greens. Whew! I am getting tired just thinking about it.
24 oz water
2 smoked turkey parts (or ham hocks)
2 lbs fresh greens
1 small onion, diced
2 to 4 tbsp extra virgin olive oil
1/2 tsp paprika
1/4 tsp cayenne pepper
1 tsp crushed red pepper
Salt and pepper, to taste
1/2 tbsp sugar
1/4 c organic apple cider vinegar
16 oz chicken stock
Add water to a large stockpot and bring to a boil. Add smoked turkey parts or ham hock and boil for approximately 30 minutes, to season the water, as you clean the greens and remove the stems.
In a small saucepan, saute onions for about 5 minutes over medium heat.
Add greens to seasoned water, in handfuls, until pot is full. Cover and cook collards down for about 45 minutes. Add onions, olive oil, seasonings, chicken stock and apple cider vinegar. Cover and continue to cook greens for another hour to an hour and a half.
About mid-way through cooking the greens, taste the greens and adjust the seasonings, if necessary.
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