Spicy Greens

I’m a Southern gal born and bred so greens are a favored dish around my home. I have to moderate my intake because a history of kidney stones, but otherwise, there’s nothing I like more in the summer months than a bowl of greens and cornbread.

 

For years, I made just turnip greens, but anyone who’s had them can tell you, that they’re a little on the bitter side and something of an acquired taste. My grandmother’s never tasted like the ones I made and I couldn’t figure out why so I asked her. She let me in on her secret: she uses turnip, mustard and collard greens together.

 

Green connoisseurs will tell you that where turnip greens are bitter, mustard have a bit of a bite and collards are, well, sweeter. Over the years, I’ve pretty much come to love the collards best and it’s all I really cook any more.

 

Of course, there’s more to it than just the greens, so here’s my recipe for those who may be interested:

 

Ingredients:

One 16oz. bag of frozen, chopped collard greens (turnip or mustard will also work, or you can make a mixture of all three)

2-3 slices of bacon

1/4 cup of chopped mild-medium heat Hatch chiles (or you can deseed a jalapeno and cut it into strips, or a serrano if you want it really hot)

Salt to taste

 

Instructions:

In a two-quart sauce pan, cook the bacon (you don’t want it crispy), then add the greens and chiles and cover with water. Cook on medium high until greens turn a darker shade — be sure and stir occasionally and add water as necessary. Salt to taste. Serve over buttermilk cornbread.

Done