Ann’s Greens and Slang Jane

No New Year’s meal would be complete without greens.  Collard greens, turnip greens and mustard greens are the ones most commonly grown in the South.  I have heard that they are a necessary as blackeyed peas for bringing good luck and prosperity for the coming year.  I think they were originally part of the meal because they grown in winter.

This recipe comes from my friend, Ann Block.  She used collards when she brought them to my house last year.  She also brought Slang Jane and pepper sauce to go with the greens.  YUM!!!

From Ann:


2 bags greens

2 cups water

couple of teaspoons of sugar (don’t want to be sweet but want to cut the bitter taste)

7 cloves minced garlic

1/2 large onion – cut in large pieces

¼ cup white vinegar

salt, pepper and accent or your favorite seasoning salt

pepper sauce*

ham, bacon or ham hock (I did not use meat in the ones I brought – so I used about 2 tablespoons olive oil)

put greens, water, onion, season salt of some variation and about ¼ cup vinegar in pot.  heat to boiling and cook about 45 minutes. if using pork fat…add pork now too.

then add garlic, salt and generous amount of black pepper, oil (if not using pork) and sugar.  cook about 5 minutes and then taste the water…if the water tastes like you want the greens to taste…continue cooking for another hour at medium heat.

I usually have to add a bit more vinegar and black pepper…but just season the water to taste and let the greens cook for a total of about 2 hours or until they are tender.  you can boil the you-know-what out of them and they will be done sooner but i like to let them cook awhile.

Slang Jane


1 1/2 cup diced tomatoes

1 (or so) cups diced bell pepper and or celery

2 cups onion diced smaller than the tomatoes

2 T. olive oil

1/8 to 1/4 cup sugar

2 T. Accent (optional or use seasoned salt)

salt and pepper to taste

1/2 c.  white vinegar

Chop tomatoes, celery and onion.  Toss with oil.  Add rest of ingredients and let stand at room temp for about 30 minutes. You can serve at this point.  I usually then cover and put in fridge for at least another hour…or until I am ready to serve.

From me:

I agree that making the Slang Jane a few hours ahead or even the night before improves the flavor.  The pepper sauce Ann is referencing is basically green Tabasco  peppers pickled in vinegar.    I leave out the Accent and use red wine vinegar.


Leave a comment

Filed under Uncategorized

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s