Saturday, November 19, 2011

AMH Cooks: Authentic Southern Greens

Well now this time I wasn't feeling particularly homesick when I decided to post this recipe. Some friends and I were going to get together to finish up a small group we had been in together and as the conversation progressed we decided to have a traditional Southern meal. When I said that I would bring the greens and cornbread one of my friends jumped up and got so excited because she wanted the recipe. I've been asked for the recipe before and have given it out, but never thought to post it here. UNTIL nowwwwwwww that is. LOL.  Now, I may be a white girl, but I make pretty bangin soul food, so I REALLY hope you enjoy it. Keep in get it right you need allow yourself 3 to 4 hours to prep and cook the greens for your meal or they just won't taste as good....and if you prep them the day's even better.

Authentic Southern Greens
(Kale, Turnip, Mustard or Collard)

1 ½ pounds smoked ham hocks or smoked meat (smoked pork and turkey are the best and with bone in adds better flavor)
1 large onion, diced
3 ½ cups chicken stock
2 cloves garlic minced
¼ cup extra virgin olive oil
2 large bunches of greens* –washed (can use more since they really cook down)
½ tsp red pepper flakes (or more to taste)
¼ cup distilled white vinegar
1 tsp freshly cracked black pepper
1 large can small white potatoes

*Please note that each green has a VERY distinct flavor difference ranging from strong to mild (collard and kale being the mildest) so if you try it with one green and don't like it, try it with another the next time. 
  1. Cut off and discard the tough stems and discolored leaves from the greens. Can either hand tear apart leaves into small pieces or cut the leaves into 2-inch ribbons.
  2. Place the olive oil, onions, garlic, and the ham hocks in a large pot with a tight-fitting lid. Sauté until onions are translucent and ham hocks are golden brown with mild brown “crust” forming in bottom of pot.
  3. Add chicken stock and bring to a boil. (*note: if ham hocks aren’t fully covered in liquid then add enough water to cover them.) Lower the heat to low and simmer covered for 30 minutes.
  4. Add the greens and the hot pepper flakes to the pot. Simmer covered for about 2 hours, stirring occasionally.
  5. Add the potatoes, cracked pepper and vinegar and simmer covered for additional 30 minutes.
  6. Pull all meat off of ham hocks and return to pot, discarding bones.
  7. Serve with pot likker (liquid in pot)
Serve hot or cold and with or without hot sauce. Pair with dense corn bread to sop up pot likker.
Now us Southerners eat greens with all kinds of things, so don't think you can only eat it with certain meals. We pair it with all kinds of meats, poultry and fish and occasionally even lasagna. Now, my personal favorite meal to have with greens is Southern style catfish, homestyle mac and cheese, and my Southern cornbread. Now add in a sweet tea and I'm golden. LOL

Hope you guys enjoy this as much as I do.


A_Esteves said...

This looks reaaaaaly delicious! I love any kind of green
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Fawn said...

Kale and turnip in your greens? That sounds delish! I've only had kale either juiced with pears and apples or served cold from Whole Foods. I've never had greens this way. Yummy.