Serving
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Southern Greens
USA - Deep South

Serves
Effort:
Sched:
DoAhead:  
4 side  
**
1-1/2 hr +  
Yes
Greens may be collards, turnip greens or a mix of mustard greens and turnip greens. Collards take much longer to cook than the others, and I prefer turnip greens anyway. The photo specimen was done with turnip greens. The liquid, called "pot likker", is an essential part of the recipe, served with the greens, and is good for dipping corn bread into.



1
5
1/4
4
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1/2
1/2
1/4
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2
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#
oz
c
oz
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t
t
t
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c
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Greens
Hog Jowl (1)
Water
Onions
-- Seasonings
Cajun Seasoning (2)
Salt
Chili Flake (3)
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Water
-- Serve with
  Corn Bread (4)
Prep   -   (20 min)
  1. Float wash GREENS to make sure there is no grit. Tear the leaves into shreds. Throw the the stems and overly thick leaf ribs out in the yard for the chickens.
  2. Cut HOG JOWL into pieces about 3/4 x 1/2 x 1/4 inches (or bacon similarly). For this recipe you can leave the skin on.
  3. Chop ONION small.
Run   -   (1-1/4 hr (or more))
  1. In a spacious coverable sauté pan or wok, place Hog Jowl and 1/4 cup Water. Boil off the water (which will render enough fat to start frying). Fry until fat is translucent and partially rendered but chunks are only a little browned.
  2. Pour off excess fat - but not too much - much of the flavor is in the fat. With hog jowl you will probably have a little more than you want, with bacon you will be lucky to have enough.
  3. Stir in Onions and fry stirring until translucent.
  4. Stir in the Greens until wilted and coated with oil, then stir in Seasoning items and Water. Bring to a boil, then cover and simmer until greens are tender. This can be as little as 45 minutes or as long as 2 hours depending on the greens. Collards take longest. Stir now and then.
  5. Serve hot, with plenty of the "pot likker" and Corn Bread.
NOTES:
  1. Hog Jowl:   This should be well smoked hog jowl. If you can't get it, use a really good smoked bacon, preferably "ends and pieces". See that it is reasonably fatty. for details see our Hog Jowls page.
  2. Cajun Seasoning:   Much used in the Deep South, this seasoning is fairly salty. For details see our recipe Cajun Seasoning.
  3. Chili Flake:   I usually use Korean flake, easily available around here. You could crush any dried red chili of your choice. For details see our Chili Page.
  4. Corn Bread:   This is the bread of the South, and is good for soaking up the "pot likker". For details see our recipe Cornbread.
  5. Method:  
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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