Sensible Soul Food

Good Greens!     

This recipe works for all kinds of greens:  turnip, mustard, kale, or collards.  Taste like good old country greens, but better for your cholesteral level.  Frozen greens (especially collards) also work when pressed for time or you just don't to work that hard!

 

Ingredients

4 pounds fresh greens, large stems removed and washed in several changes of water until no grit remains.  If using collards, chop to manageable size.

1 small to medium onion, roughly chopped

1 small smoked ham hock or smoked turkey wing/leg

1  16 ounce can chicken broth

1 cup water

2 to 3 tablespoons extra virgin olive oil  

1/2 teaspoon garlic powder

1 teaspoon seasoned salt (optional)

1/4 teaspoon red pepper flakes (or to taste)

 

Directions

In a large (dutch oven) pot, combine all ingredients EXCEPT greens.  Bring to a boil over high heat, then cover and simmer for 20-30 minutes.  Onion should be translucent and liquid should be reduced somewhat and very fragrant.  Return to a boil and begin adding greens.  If pot gets too full, cook for a minute, stir and add remaining greens as they wilt.  When all greens are added and pot has returned to a boil, cover and reduce heat to simmer.  Simmer for 50 minutes or until greens are tender.  Remove top and boil on high heat until "pot liquor" is reduced to your personal taste.  Add additional salt and black pepper if desired.  Serves 4-6.