Re:Collards,Kale, and/or Turnip Greens
My specialty if I may be so bold....ALWAYS get fresh bunches and rinse thoroughly, although I rarely find any sand or dirt in mine from the grocery. I sometimes combine collards and turnips, but my favorite is just plain collards. Another thing, they really cook "down", so buy at least two bunches. I then saute one large chopped Vidalia in a little butter, a little hot sauce, and a ltttle sugar in a large stock pot and add two large SMOKED pork hocks. Then stuff all the greens into the pot and add about one cup chicken stock. Bring to a boil and cut to a low simmer (covered) for two hours stirring occasionally. Prior to serving pull out the hocks and remove as much meat as possible. Add back to greens. Serve with some pepper sauce and fresh hot cornbread to absorb the pot liquor. Great eating....I think I'll make a bunch of collards today.