I'd considered including mention of FL in my earlier post but figured I'd already sufficiently pontificated. I'd have said virtually exactly what Spidey said, though.
Southern States Of America?
- Thread starter stevegane
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I only use 2 tbsp of butter total in my greens so they aren't too fatty. But I do like to used this smoked Czech bacon I get from a local produce stand as the flavoring. I've used hamhocks and smoked turkey wings and necks, smoked pork necks and even smoked chicken wings. That bacon is the best flavor by far. The other key is to cook them in chicken stock instead of water.
Another secret I've found is to cook them until they are 90% done. By that I mean the bitterness is gone, but they are still slightly firm and crisp. Then take them off the heat and cover and let sit overnight. They slowly cook that last 10% and the flavor of the bacon/chicken stock really infuses the leaves. I am famous around my circle for my greens and my sweet potato sausage soup.
I've never been to the South so I have no comment... 
How long does it take for them to cook 90%?
You fry the bacon in the pot first until it renders, then fry the onions for a couple minutes (with bacon and rendered fat still in pan), then garlic for a minute and then add the chicken stock. I use 3 qts to one large bundle of greens. Let that cook for 45 minutes at a simmer. Then add the greens. I strip the spines from mine and then lay 7 or 8 out flat on top of each other, roll them and them slice the roll into 1 inch section, kinda like sushi. Then get the pot back to a simmer just below medium heat and cook for about 50 minutes. When it gets to that time, you just have to check them. They should be a bit al dente still, but no bitter. When I take them off the heat is when I add the butter. Let it melt and stir it in then cover.
Okay, I'll add this to my recipes. Thanked, Sai hoss!
NP. I also add a dash of cayenne pepper (1/4 tsp) to the stock while it's simmering before I add the greens. The technique of rendering the meat fat, then cooking off the veggies in it, then adding stock or water is one I use for a lot of soups and such. I was told by a chef it's a "French Preparation".
Also try doing 1/3 collards, 1/3 Swiss chard and 1/3 red chard. Very tasty combo. I am not big on turnip greens though.
Play it!
I Think you mentioned it...
Oh, you mentioned some kind of soup earlier...potato sausage?
Yup. Hard to have a good murder mystery series without murders.
...all answers are certainly cruciferous(no they ain't, I just wanted to use Hoss's fitty-cent word)....all replies regarding the show content are well spoken...I live in Ohio and working farmers and dairymen are known to wear cowboy hats and such...as are the horsemen...it all depends on personal taste, and what is comfortable in getting the job done...and most cowpokes don't carry .45 cal semi-autos....
Cruciferix. Isn't that some kind of religious symbol?
Cowpokes carry the .45 Peacemaker.
...indeed, but not in a Colt Model 1911....
No, because it doesn't have a safety like all revolvers do.
Oh really??I've never been to the South so I have no comment...
Admit it, you've been to all kinds of south.I've never been to the South so I have no comment...
