nancree wrote:
> Hi, Jill,
> You said you were making a pot of turnip greens. Would you tell us
> how you make them? I'm interested in cooking greens. I didn't grow
> up with them (except for spinach), and the time or two I've had them
> at restaurants I loved them. I tried collard greens once, using just
> stir fry, and it wasn't very good. I got some rfc replies then, and
> apparently they need longer cooking. Which kind is easy to cook by
> stir-fry--and less bitter, etc. Any information would be welcome.
> I'd like to try turnip greens, and any other kind you would recommend.
> Many thanks in advance,
> Nancree

I'm not a fan of collards; they do taste bitter to me. Turnip greens are
more like spinach. I don't have a "recipe" and I've never used greens in a
stir-fry.

I used frozen greens for this (2 lbs - they cook way down) but it's the same
with fresh greens. I prepared them in a pretty traditional "southern"
manner... that is to say, I added water I had a package of smoked turkey
wings. I added this to the pot along with some salt & pepper. Cook low and
slow, a very gentle simmer. Since I used frozen greens I removed the turkey
after about 30 minutes, skinned and deboned it and added the meat back to
the pot and just cooked the greens a little bit longer.

Normally, southern-style greens are prepared with fried salt pork, ham or
bacon and the drippings are added to the pot, too. But I remember an old
woman telling me she liked to use smoked turkey so I did. Fresh greens,
prepared southern style, can be cooked up to a couple of hours. At the very
end, add a splash of white vinegar (or have vinegar on the table).

Now, lots of people will say ewwww! Cooking them like this turns the greens
to mush. Well, yes The cooking liquid (known as 'pot likker') is great
for sopping up with some hot cornbread.

Jill