Perfect any time of the year, delicious.

I do a simple black eyed pea. Just a little onion and cook them in ham
stock with a bay leaf.

Photo on my blog if interested.
http://www.kokoscornerblog.com/mycor...-o-greens.html

or
http://tinyurl.com/8axt8mb


Here's the Mess O' Greens recipe I use.

@@@@@ Now You're Cooking! Export Format

Southern Collard Greens

vegetables

6 cups water
1 smoked ham hock; split in half if possible
1 teaspoon brown sugar
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon ground turmeric; optional
1/8 teaspoon celery seed
1/8 teaspoon dried thyme leaves
1 tablespoon hot pepper vinegar
1 teaspoon olive oil
1 onion (medium) ; roughly chopped
3 cloves garlic; chopped
1 12 oz pkg collard greens
8 ounces turnips, peeled; cut into quarters

Bring water, ham hock, sugar, paprika, garlic powder, onion powder,
turmeric, celery seed, thyme and hot pepper vinegar to a boil in a
stockpot. Cover, reduce heat to low and boil gently for 45 minutes,
turning ham hock halfway through (it will not be covered by the
water).

Meanwhile, in a skillet heat olive oil and sauté onion for 5-6
minutes. Add garlic and sauté for another minute. Remove from heat and
set aside.

At the 45 minute mark on the ham broth, remove ham hock and set it
aside to cool (it interferes with stirring in the pot from this point
on). Add onion mixture and collards to the boiling ham broth (add
another cup of water if the liquid looks too meager for the collards),
stir collards down into boiling liquid, cover, reduce heat to low and
boil gently for 25 minutes. Add turnip pieces, making sure they are
submerged in the broth, cover, and boil gently for another 20 minutes.

Meanwhile, when ham hock is cool enough to handle, chop it with a big
knife and remove pockets of meat, adding the meat back into the pot.

Notes: pkg of Cut N' Clean Greens



** Exported from Now You're Cooking! v5.84 **

Yield: 3-4 servings


** Exported from Now You're Cooking! v5.87 **

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

Natural Watkins Spices
www.apinchofspices.com

> wrote in message
...
>
> Perfect any time of the year, delicious.
>
> I do a simple black eyed pea. Just a little onion and cook them in ham
> stock with a bay leaf.
>
That's the way. I'd make mine with a ham hock. Definitely the bay leaf (or
two) and some peppercorns.

> Here's the Mess O' Greens recipe I use.
>
> @@@@@ Now You're Cooking! Export Format
>
> Southern Collard Greens
>
(snip)

Sorry... but collards are a spring green, same as spinach. New Year's Eve
in the south cries out for turnip greens.

Jill

> wrote in message
...
>
> Perfect any time of the year, delicious.
>
> I do a simple black eyed pea. Just a little onion and cook them in ham
> stock with a bay leaf.
>
> Photo on my blog if interested.
> http://www.kokoscornerblog.com/mycor...-o-greens.html
>
> or
> http://tinyurl.com/8axt8mb
>
>
> Here's the Mess O' Greens recipe I use.
>
> @@@@@ Now You're Cooking! Export Format
>
> Southern Collard Greens
>
> vegetables
>
> 6 cups water
> 1 smoked ham hock; split in half if possible
> 1 teaspoon brown sugar
> 1/4 teaspoon paprika
> 1/4 teaspoon garlic powder
> 1/4 teaspoon onion powder
> 1/4 teaspoon ground turmeric; optional
> 1/8 teaspoon celery seed
> 1/8 teaspoon dried thyme leaves
> 1 tablespoon hot pepper vinegar
> 1 teaspoon olive oil
> 1 onion (medium) ; roughly chopped
> 3 cloves garlic; chopped
> 1 12 oz pkg collard greens
> 8 ounces turnips, peeled; cut into quarters
>
> Bring water, ham hock, sugar, paprika, garlic powder, onion powder,
> turmeric, celery seed, thyme and hot pepper vinegar to a boil in a
> stockpot. Cover, reduce heat to low and boil gently for 45 minutes,
> turning ham hock halfway through (it will not be covered by the
> water).
>
> Meanwhile, in a skillet heat olive oil and sauté onion for 5-6
> minutes. Add garlic and sauté for another minute. Remove from heat and
> set aside.
>
> At the 45 minute mark on the ham broth, remove ham hock and set it
> aside to cool (it interferes with stirring in the pot from this point
> on). Add onion mixture and collards to the boiling ham broth (add
> another cup of water if the liquid looks too meager for the collards),
> stir collards down into boiling liquid, cover, reduce heat to low and
> boil gently for 25 minutes. Add turnip pieces, making sure they are
> submerged in the broth, cover, and boil gently for another 20 minutes.
>
> Meanwhile, when ham hock is cool enough to handle, chop it with a big
> knife and remove pockets of meat, adding the meat back into the pot.
>
> Notes: pkg of Cut N' Clean Greens
>
>
>
> ** Exported from Now You're Cooking! v5.84 **
>
> Yield: 3-4 servings
>
>
> ** Exported from Now You're Cooking! v5.87 **
>
> koko
> --
> Food is our common ground, a universal experience
> James Beard
>
> www.kokoscornerblog.com
>
> Natural Watkins Spices
> www.apinchofspices.com



Served over rice?????

Dimitri

Jill wrote:

>> Perfect any time of the year, delicious.
>>
>> I do a simple black eyed pea. Just a little onion and cook them in ham
>> stock with a bay leaf.
>>
> That's the way. I'd make mine with a ham hock. Definitely the bay leaf
> (or two) and some peppercorns.
>
>> Here's the Mess O' Greens recipe I use.
>>
>> @@@@@ Now You're Cooking! Export Format
>>
>> Southern Collard Greens
>>
> (snip)
>
> Sorry... but collards are a spring green, same as spinach.

Sorry... but you are absolutely full of shit. Collard greens are *best* as a
winter crop.

Bob