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Stewed Mixed Greens
2 bunches collard greens
1 bunch mustard greens
1 bunch turnip greens
1/2 bunch kale
1-2 tablespoons olive oil + 1/4 cup
6 cups water
1 1/2 teaspoons salt
1 clove garlic, minced
2 turnip bulbs, medium dice
1 yellow onion, diced
1/2 can diced tomato (7.25 ounces)
1/2 teaspoon crushed chile flakes
1/2 teaspoon sugar
Salt, to taste
1/2 teaspoon pepper
1/8 cup white wine vinegar
8 ounces hickory smoked bacon or smoked turkey
Remove the greens from the stems, tear into bite-size pieces and wash 2-3 times in cold water until there is no more grit.
In a large pot, heat 1-2 tablespoons of the oil over low heat, add as many greens as will fit, then pour in 2 cups water, 1 tablespoon olive oil and 1/2 teaspoon salt. Cover and let wilt. When there is more room, add more greens, 2 cups water, 1 tablespoon olive oil and 1/2 teaspoon salt until all of the greens are wilted. Repeat this process once more.
Meanwhile, in a large saute pan, heat 1 tablespoon of olive oil and saute the garlic, turnips and onion until translucent. Add tomato, chile flakes, sugar, salt and pepper and cook for about 6-8 minutes. Pour the mixture into the greens and add half of the vinegar. In a separate pan, cook the bacon until it releases most of the fat. Pour the bacon and fat into the greens mixture and add the remainder of the vinegar. Keep the pot covered, and cook on low for 2-3 hours. Season to taste with salt and vinegar. Serves 6-8 |
