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jump to last post 1-2 of 2 discussions (4 posts)

What is the best way to prepare collard, mustard or turnip greens?

  1. breathe2travel profile image79
    breathe2travelposted 5 years ago

    What is the best way to prepare collard, mustard or turnip greens?

  2. profile image72
    win-winresourcesposted 5 years ago

    Oh boy!

    Get a ham bone with some meat left on it.  (I prefer the Honey baked spiral ham bone after we have demolished the meat - just can't stop eating it...).

    Wash 2-3 pounds of greens well and coarsely chop (I use all three varieties together).  In a very large pot filled with enough water to cover the ham bone well, add one large onion diced, 1 large potato diced, 2 cups dry sherry or white wine, 4 large cloves of garlic minced, 2 teaspoons of salt, 2 tablespoons of soy sauce, and as much Lousianna hot sauce (I like Franks) as you like - start with 1 teaspoon.

    Bring to boil.  Cover, reduce heat to keep lightly boiling.  Stir occasionally to keep from sticking.  Add water as necessary. Cook for 2-3  hours or until the meat falls off of the ham bone.

    Remove bone and any noticable pieces of fat or gristle.  The pot liquor (the liquid) is delicious and many folks like it along with the greens.

    Hope you like this authentic version of a wonderful deep south dish.

    What could be better for the 4th of July?


    1. breathe2travel profile image79
      breathe2travelposted 5 years agoin reply to this

      Sounds good.  Thank you. I do have a question -- When do you add the greens? To the liquor after the ham is removed? How long should I cook the greens - or are they being cooked with the ham, potatoes and onion?

    2. profile image72
      win-winresourcesposted 5 years agoin reply to this

      Hi Breathe-

      Sorry, the greens go in at the begining with everything else.  It all cooks 2-3 hours.  I know the greens will look like a lot, but as soon as they hit the boiling water they collapse.