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<span style="font-weight: bold"><span style="color: #000000">This recipe is for DiabolicalT. You asked me about greens and this is how I cook them:</span>
<span style="color: #FF0000"><span style="color: #993300">Here's my recipe:
* 2 big bunches collard greens ( about 2 lbs)base quantity on how many is being served. Use large pot.
* 4 cups water
* 1/4 cup of red wine vinegar
* 1/2 lb smoked turkey wings, smoked pork neck bones(your preference) or you can use any other smoked meat.
* 1 lg. onion chopped
* 1 1/2 tsp sea salt
* 1 tsp sugar
* 1/2 tsp cayenne pepper
* 1 tsp black pepper
* 1 tsp white pepper
* 2 tbsp butter</span>
<span style="color: #33FF33"><span style="color: #FF0000">*Some people like their greens (((HOT))) but if you don't, just modify. If you do like hot food, some people add jalapeno peppers as well.</span>
</span>
<span style="color: #993300">Directions
1. Cut stems and yellow leaves off collards and throw away. In some supermarkets, you can find greens that are already ready to cook. They've been pre-cleaned and leaves broken and cut. But if you buy them from a market, follow the instructions below.
2. Clean collards GOOD
3. Cut and soak in warm salted water for 10 min. drain and rinse with cold water
4. In large pot bring 4 cups of water to a boil add greens, and turkey.
5. Add onions, salt, sugar, red pepper and black pepper.
6. Bring back to boil.
7. Turn down and simmer for at least 5 hours. Some cook the day before.
The key to cooking good greens is allowing all of those flavors to set. Let them cook slow. Then allow them to set, so that all of those wonderful flavors to coagulate. They can be reheated easily.</span>
</span>
<span style="color: #000000">Enjoy.</span></span>
<span style="font-weight: bold"><span style="color: #CC0000">Oh...I almost forgot. Don't forget the cornbread. Down South, don't you dare cook a pot of greens without baking some cornbread.</span></span>
<span style="color: #FF0000"><span style="color: #993300">Here's my recipe:
* 2 big bunches collard greens ( about 2 lbs)base quantity on how many is being served. Use large pot.
* 4 cups water
* 1/4 cup of red wine vinegar
* 1/2 lb smoked turkey wings, smoked pork neck bones(your preference) or you can use any other smoked meat.
* 1 lg. onion chopped
* 1 1/2 tsp sea salt
* 1 tsp sugar
* 1/2 tsp cayenne pepper
* 1 tsp black pepper
* 1 tsp white pepper
* 2 tbsp butter</span>
<span style="color: #33FF33"><span style="color: #FF0000">*Some people like their greens (((HOT))) but if you don't, just modify. If you do like hot food, some people add jalapeno peppers as well.</span>
</span>
<span style="color: #993300">Directions
1. Cut stems and yellow leaves off collards and throw away. In some supermarkets, you can find greens that are already ready to cook. They've been pre-cleaned and leaves broken and cut. But if you buy them from a market, follow the instructions below.
2. Clean collards GOOD
3. Cut and soak in warm salted water for 10 min. drain and rinse with cold water
4. In large pot bring 4 cups of water to a boil add greens, and turkey.
5. Add onions, salt, sugar, red pepper and black pepper.
6. Bring back to boil.
7. Turn down and simmer for at least 5 hours. Some cook the day before.
The key to cooking good greens is allowing all of those flavors to set. Let them cook slow. Then allow them to set, so that all of those wonderful flavors to coagulate. They can be reheated easily.</span>
</span>
<span style="color: #000000">Enjoy.</span></span>
<span style="font-weight: bold"><span style="color: #CC0000">Oh...I almost forgot. Don't forget the cornbread. Down South, don't you dare cook a pot of greens without baking some cornbread.</span></span>
thanks for the recipe.
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