Southern Greens Recipe needed!!!!!!!! Help!!!!!!!!!!?

Question

I love southern cooking and it seems no one I know ever cooks greens with either bacon or oxtails in them. I love them and am searching for a great recipe that so that I can make big pots of greens to eat with ribs or chicken, please tell me your secrets!!!! Plus I have never cooked them as I am a beginner.

Also I need to know how to spice them up!!

Answer 1

I love greens too! And a little meat just makes them better! Here is how my mom taught me: wash greens (mom always soaked hers in cold water, changing the water once. You don't want gritty greens!) Remove as many stems as you can. Take your meat of choice. ( I like smoked neck bones) and place in large pot. Saute a couple of minutes to release the flavors. Add greens and cover with water. Add salt and pepper. I usually add a fresh hot pepper here. It doesn't add a lot of heat, but imparts a good flavor. Cook until greens are tender and soft (about 75 minutes or so) and meat is fully cooked. Serve with Bruce's Louisiana Hot Sauce. Sometimes I eat mine with the juice from these hot and sweet pickles I like. Greens are great with just corn bread. But add some pinto beans and fried chicken for a really great meal. Good luck!

Answer 2

This works with kale or collards-

I always use bacon, you really don't need much, 1/4 lb will do it. Add salt to the water, WASH those greens off, they always have a ton of dirt on them, trim the stems off to where the leaf part begins. Enough water to almost cover, low boil with a cover on, I start mine in the morning and let them cook all day. Crock pot works too if you want to start them before you leave for work. They'll cook down from full pot to about 1/3 full when they're done.

Some people, (me too) throw a cut up onion in with them, I like that flavor but you don't have to add it. I've seen people throw all kinds of meat in with them, as long as it has some fat on it, or you can just put in a couple of tablespoons of corn oil if you're vegan.

This isn't something you can cook quick... they need at least an hour on the stove simmering to get done right. All day is better! :)

Answer 3

The most difficult part of making greens is washing them. This is very important because they hold grit, that will be awful if it gets in your pot!!

Half fill both sinks with cold water. Put 2-3 big hands full of greens in sink 1, swish transfer to sink 2. Repeat until all greens are in sink 2. Let the water out of sink 1 and wash out the grit. Refill 1/2 way with cold water. Transfer greens back to sink 1, wash sink 2 and refill. Continue this process until there is no grit in the bottom of the sink. I usually trim my greens during this process...breaking off tough stems and tearing off bad spots on the leaves. (they will make your greens bitter!)

When the greens are clean and trimmed, you are ready to start cooking. Use a large heavy pot, and add water to 1/3 full and 1 Tbsp salt. Over medium high heat, bring water to a boil. Add greens to the pot by hands full so they wilt as you go, When all the greens are in the pot, reduce heat to a slow simmer and add water if necessary to just even with greens. Add smoked meat (already cooked) of your choice, cover and simmer at least 30 minutes, or longer if desired. The longer they cook, the richer the "pot liquor" or juice. You may need to add water if cooking a long time, but let juice reduce to 1/2 the level of greens before serving. Near end of cooking, add salt and pepper to taste.

Quantities?? 3 pans full of raw greens will make 2/3 full pan of cooked greens or 1 paper grocery sack packed full for a 1/2-2/3 full 5 qt dutch oven. I like ham, about 1/2 -1 lb, but smoked turkey wings (1 or 2) are traditional and also a favorite. You can add raw bacon, 3-4 slices, or cooked 6 slices if you don't have any smoked meat.

For thin greens like young turnip, spinach, mustard, or collards you can get away with shorter cooking time, if using thicker leafed greens like old turnip, swiss chard or kale, you really need to cook them longer (1-2 hours minimum).

Enjoy, with hot buttery cornbread!!!

Answer 4

No bacon or oxtail here, but the name of this recipe is...

"Southern Greens" - 6 servings

1/2 lb. country ham
3 cups water
1 1/2 lbs. turnip greens, kale, mustard greens or collard greens
1/4 tsp. salt
1/4 tsp. pepper
Corn bread (optional)
White vinegar (optional)

1) In 4-quart saucepan over medium-high heat, heat ham and water to boiling. Reduce heat to low; cover and simmer 30 minutes.
2) Meanwhile, wash greens well under running cold water. Trim and discard ribs and stems; drain greens. Add greens, salt and pepper to saucepan.
3) Over medium-high heat, heat to boiling. Reduce heat to low; cover and simmer 30 minutes or until greens are tender. Drain greens, reserving liquid. Cool greens and ham until easy to handle. Cut up greens and ham and stir together; heat through. Serve liquid with corn bread; serve greens with vinegar. Yields 5 cups.

Answer 5

Paleo diet its a diet based around eating real food unprocessed