I don’t live (and haven’t ever) where greens are a staple. I love vegetables and have been looking for lots of new ways to prepare them, so when a southern-food-loving missionary in our area told me he missed eating greens, I took that opportunity to give them a try.
I turned to the queen of Southern Food, the illustrious Paula Deen to learn just how long to cook greens (I had no idea), then made them my own by concocting a flavorful broth for stewing. They were delicious.
I simmered the broth about an hour before adding the greens. If you don’t have time to do this, you can skip this step, but the flavor really develops well when it has this time to simmer.
The smoked ham really lends a delicious flavor. (If you avoid pork, you could certainly use smoked turkey instead.) I LOVED how they turned out. Even though they cook for a good 45 minutes, the greens were still not over-done. They were delicious! I loved this recipe and am really excited to come up with a meat-free version soon.
1/2lb. smoked ham (or ham hocks, or smoked turkey)
1/2 Tbsp garlic powder
1/2 Tbsp onion powder
1/2 Tbsp salt
2 tsp pepper
dash of Tabasco or other red pepper sauce
Bring 3 quarts of water to a boil over medium-high heat in a large pot. Add ham, garlic powder, onion powder, salt, pepper, and Tabasco to the pot and simmer 45 minutes to 1 hour. (This can be done ahead of time if desired).
Rinse greens and remove the tough center stem from each leaf. Slice into 1″ thick ribbons. Add greens to the pot. Return to a boil, cover and reduce heat to medium-low and simmer for 45 minutes. Remove greens from cooking liquid and serve as a side dish. If desired, slice or dice ham to serve with greens.