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Southern Greens - Turnip, Collard and Mustard Greens
Turnip greens are popular in the South and probably the most common greens you'll find on a Southern Dinner Table. But mustard and collard greens are also popular favorites. Turnip greens are distinctive, but mild tasting. Mustard greens tend to have a strong and somewhat tangy pronounced flavor. While Collard greens hold the mildest taste and pick up the flavor of the ingredients you add to them. All of them are really simple to cook.
Preparation Time: 2 - 2.5 hours
Serves: 4
  • 2 ½ lbs turnip, collard or mustard greens, washed and chopped into into pieces. Typically 1inch.
  • 3 slices freshly cooked bacon, cut into 1-inch pieces
  • 23 cup chopped onions
  • ¼ tblespn butter
  • 1 or 2 dashes cider or white apple vinegar
  • Salt and Pepper to taste
  • Add butter and onions to a skillet and saute onions slightly. Don't cook them to a tender state. You want them a little raw.
  • In a medium sauce pot, add bacon and greens. Cover the greens with water, ensuring there's at least 1 inch of water so the greens are floating.
  • Season the greens with salt and pepper. Mix well with a wooden spoon.
  • Add the butter and onion mix to the greens in water. Mix well.
  • Bring to boil. Boil for about 2 minutes while stirring.
  • Cover the pot, reduce heat, and simmer until tender. Stir occasionally and add water to keep the greens from burning. (takes about 1 hour for greens to become tender).
  • When done, increase heat to med-high and boil off nearly all the cooking liquid. Don't leave the pot unattended. Stir often and ensure the greens do not burn.
  • Once the liquid has boiled down, add vinegar. Stir and mix well.
  • Serve Hot.
  • For a sweet taste, add 1 tablespoon sugar when greens come to a boil.
  • Add 1 teaspoon garlic powder to the boiling greens for added flavor.
  • Combine mustard, collard and turnip greens in the same pot.
  • Instead of bacon, use a slice of ham or chicken to add flavor.
  • Instead of bacon, use 1 tablespoon of virgin olive oil to coat greens before boiling.
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