Thursday, November 24, 2011

How To-- Greens

For Karen, over at The Art of Doing Stuff (possibly my favoritest blog evar next to The Bloggess), a picture tutorial to cooking greens for when my seeds make it through customs!

You will need:
*10q stock pot
*3lb greens (aka, "a mess")
*Siracha sauce to taste
*Salt to taste
*Ham hocks, turkey necks, etc.-- whatever's handy!

I only had a 7.5q stock pot, but I filled it about 3/4 the way full-- you can do 3/4 full on your 10q

Check your greens to make sure they're not looking wilted or icky (technical term)

If you end up using something like, oh, jowl bacon just slice it up in to strips and cut that down in to chunks

(these chunks are a lot more appetizing than you thought they'd be, right?)

When the water has reached a rolling boil, put the first pound in-- pat it down and throw in your chopped up bacon or turkey neck or what have you. If you have a larger pot, you should be able to slowly add in the entire 3lb of greens. Since I had a smaller pot, I put the lid on and let them boil down for about five minutes, then added the rest in. 

By the last pound, the pot was getting pretty full, so I started siphoning off some of the extra stock; if you have to do this, you'll want to reserve some of it to freeze any leftovers!

Now for my favorite part-- Siracha!! If you like it spicy, put a good helping on top and mix it in.

Throw in a couple palm fulls of salt (yeah, again, technical) to get everything nice and tender

If you're anything like me, you'll add a little more Siracha before putting the lid on and then let it cook for about another 20 minutes on medium. The great thing about greens is that you can let them cook to your desired tenderness-- I usually get them to fairly tender with just a hint of crunch, a little like broccoli!

If you have leftovers (which, honestly,  you will with three pounds!) you can take some of that broth you set aside, put it in ziploc bags with your greens and put it in the freezer. To defrost, pop in the microwave or a pot, or just put in the fridge to melt!

Happy Thanksgiving, y'all!


  1. Who's this Bloggess bitch and how does *she* get the title?? ~ karen

  2. It's really more of a shared title-- she got it for being crazy and hilarious and you got it by being productive and hilarious. Clearly, hilarity is important here.

  3. Knock knock, a little sugar in the greens never hurt anything.

    Your mom.

  4. I think that I would agree, mom, if grandaddy hadn't spent my childhood trying to "sweeten" spinach with sugar lol

    But, to be fair, that's part of why I use the Siracha-- it's got spice, but it has a bit of sweet as well! I've also used agave nectar with success.

  5. Oh. Right. And thanks for the recipe. Heh. How rude of me. What's the deal with you people and the broth. And by you people I mean you people who speak with an accent. Do you serve the greens with the broth in a bowl like at a Thai restaurant in a strip mall? Or do you serve the greens as a normal everyday green side. You know. Not swimming in anything. ~ k!

  6. Haha, my pleasure! I ended up reserving about half the broth from the pot for freezing purposes and serving the greens with a slotted spoon. Since there was also corn bread, we had a smaller spoon out to get the pot likker out and put on the bread. Mmmmmmmmmpotlikker...