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!!!
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
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.
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.
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.