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How to Cook Tasty, Tender Southern Greens without Cooking for Hours
April 24, 2017

How to Cook Tasty and Tender Southern Style Greens without Cooking for Hours!

Growing up, I remember fondly of having collard greens just about every Sunday. I'm sure it was something my mother also had most of the time, growing up in Mississippi where they grew most of their own vegetables.

I also remember the long process of her making the greens for a couple of hours, by chopping them up and throwing them in a pot of simmering hot liquid with a couple of hefty sized pork ham hocks which lends a wonderful flavor to the greens.

Although, I enjoy eating my mom's greens, whenever she cooks them, I just find that I don't have the patience of "babysitting" greens for a good length of time to cook for myself using her technique.

So, I started experimenting on my own and came up with a great method of cooking greens quickly as well as creating a flavorful version.

Although, I like collards, sometimes if you don't get organic or a particular brand, it doesn't matter which cooking technique you use, they can still be tough in texture and not tender.

With that being said, turnip greens is my choice for southern style greens. Another type of tender greens you can use is "broccoleaf" which is the leaves of broccoli heads. There is an organic brand by "Foxy." which is really good.

To make southern style greens quickly, the greens need to be tender in texture in the first place before cooking.

I've included my recipe with this newsletter. Basically you will slice the greens thinly (also known as "chiffonade") which is a technque used mostly to cut up flat leaf herbs like basil but works perfectly for this recipe which helps to cook the greens quickly.

Also, you will be cooking the greens in a flavorful broth using the braising technique.

To give these greens flavor, I use plenty of garlic and to replace the smokiness that would come from salt pork or ham hocks, I've replaced it with Spanish smoked paprika or you can replace the smoked paprika with liquid smoke found in most grocery stores. Hope you give this recipe a try! Enjoy.

Chef Vanessa,

Southern Style Turnip Greens

Serves 4

3 tablespoons of olive oil

2 slices of turkey or pork bacon, sliced thinly

3 cloves of garlic, minced

1 teaspoon of Spanish smoked paprika (use a mild or hotter style depending on how you like it.)

1 & 1/2 pounds of turnip greens, sliced thinly

3 cups of reduced soduim chicken or vegetable broth

2 tablespoons of apple cider vinegar

Salt & Pepper to taste

In a large saute pan, add the olive oil to the pan over medium heat. Add the bacon and cook until it slighlty browns, which should take a few minutes.

Add the minced garlic and smoked paprika until it becomes fragrant which should only takes 30 seconds or so. (If using liquid smoke, add it to the pan with the broth.)

Add the turnip greens and toss the flavored oil to mix. As the greens cook slightly they will wilt. Should take only a few minutes.

Add the broth and apple cider vinegar. Bring the greens to a boil then reduce to low to medium heat. Cook for 15-20 minutes or a little longer if necessary.

Season with salt and pepper to taste at the end if need be.

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