Recipe of the Week
Smoky Collards and Mustard Greens
January 5, 2012
My sister Elaine was the first to start making collard greens in our family. I love the peppery addition of the mustard greens and often prepare them together. This is an adaptation of her favorite recipe.
*2 pints of smoky chicken or turkey stock
*1 Tablespoons of Lawry's Seasoning salt
*2 Tablespoons of your favorite hot pepper sauce
*2 bunches of collard greens
*2 bunches of mustard greens
*2 Tablespoons butter
Wash the collard and mustard greens thoroughly. Remove the stems that run down the center of each leaf. This is done by holding the leaf in your left hand and stripping the stems with your right hand.
Stack 6-8 leaves on top of one another and roll them into a tight jelly like roll. Slice the collard and mustard leaves into ½-1 inch pieces.
Place the stock and 1 pint of water into a large pot. Bring to a boil and add the seasoning salt and the hot pepper sauce.
Place the greens in the boiling liquid and top with the butter. Cover and cook at a simmer for 2 hours. You can remove the lid during the last ½ hour if there is too much liquid.
Serve the greens in a large serving bowl.
Freezing is a great option for the leftovers. We pour a small amount of liquid into a mason jar. Then, we fill the jar with greens. Seal and freeze for an easy accompaniment to a weekday meal.
I enjoy seasoning the greens with apple cider vinegar as I eat them.