Coast Cooking

Greens are good, and I mean any kind of greens

Southern style greens are more versatile than you might think.
Southern style greens are more versatile than you might think. Special to the Sun Herald

This week, I have blogged about a few random recipes with the only unifying factor being that they are a few of my favorites.

We started with cheeseburgers, of course, but we are ending with greens. I love greens, all greens. I don’t care if they are collards, kale, turnip greens or broccoli raab.

Cooking greens is simple. Simmer them in a little stock, don’t overcook and you will have something delicious. Ever try a taco filled with greens and hot sauce? On top of cornbread?

Fill a bowl with greens, garnish with a good quality olive oil, and you are good to go.

The best greens are cooked in a stock. Simmered ham hocks in chicken stock for an hour is probably the best idea. Add a few sauteed vegetables, season aggressively if you like. Just remember to taste the stock and re-season as needed.

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