How to Cook Greens (any kind) That Will Keep Them Coming Back for More

You need a soul food recipe and you need it fast. His mom is on the way, and he's already told you how she doesn't think you're good enough and she knows you can't cook. Or, you need to show her that you can get "home-cookin' like your mama's" with or without her. Try my easy, pork-free, greens and have his mama and yours coming back for more every time.

Difficulty: Easy

Instructions

Things You'll Need:

• 3-4 batches of your favorite greens
• 2 cups of water
• Large pot
• Lg. onion (cut as finely as you prefer)
• Smoked turkey wing(s)/leg (cut or torn in small/medium pieces)
• 16 oz. jar of banana peppers
• Seasoning salt
• Garlic powder
• Pepper

1. First you will make what I call the "Pot Liquor." Pour the 2 cups of water in the pot and set the temperature between medium and medium high. Place the turkey pieces including skin and bones (this will provide the greens with the small amount fat they need to taste just right, yum). Let the turkey pieces begin boiling.

2. Next, pour half of the jar of banana peppers, including the juice into the pot. Let this begin to boil. Sprinkle 1 teaspoon of seasoning salt, 1 teaspoon pepper, and 1 teaspoon of garlic powder into the pot. Let heat for a few minutes, 5 or so, and taste. It is okay to taste-test your food, just rinse the spoon before you dip it back in the pot. In fact, you must taste it to make sure it is to your liking. Note: The "Pot Liquor" is where the taste of the greens will come from. Once the greens are in the pot, you will not want to add much seasoning to your pot, so make it taste good. If you want it spicier, turn to the banana peppers and pour ¼ of the remaining ½ jar of peppers into the pot.

3. Once the "Pot Liquor" is nice, tasty, and boiling, add your pre-cut greens and chopped onion. Turn the heat down to a position about 2 notches/clicks west of medium. You want the greens to eventually come to a low boil. As you place the greens into the pot, you will notice that the pot will fill up fast with the cut greens. Give it a few minutes. A full pot of greens will boil down to a ½ of a pot, once it is all said and done. Note: The reason you don't need much water to begin with is because as the greens boil down, they will produce their own water.

4. Once all the greens have been added to the pot and they have boiled down enough where you can stir them without them spilling over, move the greens around a bit, making sure the ones at the top of the pile or the lighter greens get moved down toward the boiling water. You won't have to do this for long, because again, the greens will boil down and will be wholly covered with water.

5. Let the greens cook at a low boil for about 30 minutes, before you taste them again. They will still be slightly tough, but just taste a small piece of one to ensure the flavor is right. If you feel you need a little more flavor, sprinkle in some seasoning salt to taste, being sure to use salt very sparingly.

6. Let your greens continue to cook down for approximately 1 hour. If the water level in your greens gets low during cooking, add water sparingly, one cup at a time. Greens do not need to be drowned and cooked in a full pot of water. Also, you will want to taste the greens towards the end of that hour, to make sure taste and texture is right. If you think they are still a little tough, cook them for 15-20 minutes more.

7. Once the greens are done, discard of the turkey bones. If you can pull off any meat that hasn't boiled off, you can do that before you throw the bones away. Pull out any large pieces of skin that don't look desirable to eat or chew on. Leaving small bits of skin in the pot, will keep flavor in your green. Transfer the greens to a large serving dish.
   
   You will be the hit of the dinner. Works beautifully for a holiday dish. Do the right thing, tell someone about this article.

Tips & Warnings

• Chop and wash your greens, pull the turkey off the bone and cut it up, and wash and chop your onion, before beginning. Prep. time takes about 20 minutes alone, less with the help of a friend, spouse, or lover.
• Cut greens into small/ medium squares. The days of forking up a long, slimy-green string-of-wad, that your auntie called greens are over. Use a pair of kitchen scissors to cut them up or buy the bags already washed and cut. Those are perfect. If you choose this option, you will need 2 bags, if they are large bags and 3-4 bags, if they are small.
• I prefer a mustard/collard green mix. Use whatever greens you like. Turnips are nice, but are the toughest of all the greens. To me they are like leather, so they take a little longer to cook, but they taste good, too. I have actually even used kale before. It was a mistake when I picked them up from the grocer, but they turned out tasty, too.
• Remember, most of the real flavor comes from the smoked turkey, the banana peppers and their juice. If you need more flavor, always look to the banana pepper before adding more salt.
• Once you get used to making greens, you will know what levels of spices and banana pepper/bp juice that you and your audience really likes.
• Adjust properly, and you are in store for the best greens of your life.

[francisfour]

on 8/21/2009 Did she approve after making this dish because I approve!!! Good job!!!

[poetryman69]

on 8/12/2009 some good greens always hit the spot.

[1pinkbutterfly]

on 8/6/2009 I have never had greens because I didn't know how to cook them. Thanks for enlightening me. I will try them!

[onenight]

on 8/3/2009 Great detail and easy to follow steps! 5* & Recommended you. =)

[sharonrn]

on 8/1/2009 Very well written. I tried to cook greens once and they were awful. I'll try again with this!