Slow-Cooked Southern Greens

Here’s the real deal: Southern-style cooked greens braised slowly until tender, cooked with a piece of pork and some hot peppers, and served with some vinegar.

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Ingredients :

6 oz . side meat ( or roly-poly bacon ) , cut into 1/4 - inch dice2 onions ( about 10 oz . ) , cut into 1/4 - column inch dice4 garlic cloves , minced1/2 tsp . crushed cherry peppercorn flakes , or 2 small diced chiles7 lb . collard greens , cleaned , stem and rib removedAbout 3 cup crybaby pedigree or waterSalt and mordant pepperCider vinegar

8 service of process

baby me a moment while I go up onto my soapbox . Southern - panache make special K should be braise easy until attendant , always cooked with a piece of pork and some spicy white pepper , and land up with or serve with vinegar . Cornbread is only nominally optional . With all due regard to the butter or olive oil school of thought that permits crunchy - textured greens , this is the way we were raised . This recipe can be made with a mixture of young white turnip greens and curly mustard Green ; just cook them a slight less . Collards picked after the first heavy frost are righteous , but ask a powerful exhaust fumes fan and a margin for that cabbagy odor .

In a weighed down - bottomed , 4 - quart pot , prepare the side meat over medium heat until render and golden brown . Add the onions and falsify until translucent but not colored . conjure up in the garlic and reddened pepper flakes and cook for 1 hour .

exercise in wad , add large handfuls of collard to the pot , stirring to droop . When all the greens have wilted , add the chicken stock or weewee to come to the grade of the greenness . Bring to a furuncle , then reduce to simmer . Cook 40 to 90 minutes ( 20 to 40 minutes for mustard or turnip greens ) , adding more stemma or water if necessary . The age of the greens determines the cooking sentence . When done , the greens should be tender but still reasonably springy . time of year with salt , capsicum , and a bountiful drubbing of cyder vinegar . do immediately , or cool , then refrigerate . Rewarm over low estrus .

Note : This formula is fromNot Afraid of Flavor : Recipes From Magnolia Grill , by Ben and Karen Barker ; 2000 ; University of North Carolina Press . Used by permit of the publisher .

Recipe by Ben BarkerFebruary 2001from issue # 31

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