SOUTHERN GREENS (Jessica Elkins)
10-12 cups winter greens, washed and chopped*
4 slices bacon, cut into ½ in pieces
One medium onion chopped
3 garlic cloves, minced
May add ham hocks or 3 -4 slices of ham, chopped into 1 inch pieces
1 tablespoon dried basil
1 tablespoon dried oregano
1 tablespoon dried parsley
1 ½ teaspoons black pepper
¼ cup sugar
¼ cup apple cider or white vinegar
Chicken broth (unsalted packaged or homemade) enough to fill 1/2 of the pot
Water, enough to cover the greens after adding the broth
1/2 teaspoon salt after greens have cooked down or omit if on salt free diet.
Greens to use:
Collards, Mustard greens, Turnip greens, any type of Kale, Sweet Potato greens, Pak choi, Beet greens, Radish greens, Carrot greens, (may add parsley leaves and celery leaves, but sparingly, not more than about ½ cups.)
The traditional mixture of greens is collard, mustard, and turnip greens, about 1/3 each
Collards may be cooked alone. Collards make a good base flavor and would recommend at least ½ or more if combining with other greens. As many as 4 types may be used. Beet greens and Purple Kale will turn the broth slightly reddish.
Collards and Beet greens are the sweetest. Mustards, Kale,
Turnips and Pak Choi add a more spicy taste.
If adding carrot greens, use sparingly, as they take longer to cook than most others.