On 5-Sep-2005, "jmcquown" > wrote:

> 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

What Jill said plus; Try to avoid collards that are too mature. Younger is more
tender and tasty. I use a splash of Balsamic Vinegar in place of the white
vinegar. The sweetness of the Balsamic offsets the bitterness of the Collards.
(Don't use too much or it will overpower the taste of the greens.)
--
The Brick said that (Don't bother to agree with me, I have already changed my mind.)

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