Authentic Southern Greens
(Kale, Turnip, Mustard or Collard)
*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.
- 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.
- 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.
- 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.
- Add the greens and the hot pepper flakes to the pot. Simmer covered for about 2 hours, stirring occasionally.
- Add the potatoes, cracked pepper and vinegar and simmer covered for additional 30 minutes.
- Pull all meat off of ham hocks and return to pot, discarding bones.
- 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.