Going Green - Chesapeake Style!

As I write this, my kitchen is filled with the smell of a roaster chicken doing its thing in the crockpot with fresh rosemary, sage, and some root vegetables. I needed a good side to go with it, and I can't think of any better than a fresh pot of mixed greens. We jumped in the truck and headed over to a little farm not far from the house. As we rounded the bend on the old country road, the fields of green started to come into view. I could see the signs labeling each section of greens that were planted in the field, and my mouth instantly started watering. Kale, Collards, Mustard, Turnips,...It was a green lovers Valhalla! ...And, I am a green LOVER!!! $2.00 to pick your own grocery bag full, sounded like a great deal to me, as did the 6 for a $1.00 fresh turnips. We loaded up at the little farm in short order and headed home for a real treat. 

Greens are cheap, easy to cook, and delicious. They grow well in colder months, and most greens when young and tender, make an excellent and nutritious alternative to lettuce for cold salads. Some folks even use greens to make smoothies....ummm....yeah, thats ok. I like them and all, but a strawberry smoothie is good enough for me!   

Today we're going to focus on the old faithful pot of stewed greens. We slow cook these for hours with just the right seasonings and they are to die for....Below is my take on this soul food staple, and one that has been making kitchens across America smell heavenly for generations. If you want to use the leftovers or hold out some fresh leaves to make a smoothie, knock yourself out! I'll stick with this cooked version. Enjoy!

1 pound of seasoning meat (Fat Back, Smoked Turkey Wings, Ham Hocks, Smoked Neckbones)

1 quart of chicken stock

1 quart of water

1 grocery bag full of fresh mixed greens (about 2 1/2  pounds) or 3 12 oz bags of mixed greens pre-cleaned and trimmed

1/4 cup of apple cider vinegar

2 Tbsp of granulated sugar

3 cloves of garlic

2 teaspoons kosher salt

1 medium onion chopped. 

2 hot peppers of choice (optional)

In a large pot, combine water, chicken stock, and seasoning meat and allow to simmer for 1 hour. 

While that is simmering, wash and trim your greens. After meat has been simmering for an hour, add greens and remaining ingredients to stock pot and stir well. Greens will wilt as they hit the hot water, so continue to stir until all greens have been submerged. Cover the pot and continue to cook the greens over medium heat for 1 1/2 to 2 hours, stirring occasionally. 

Serve hot as a side dish with your favorite meat and fresh homemade cornbread. 

Enjoy!