leapin’ greens

To some, attempting to eat greens (collard, mustard, turnip) may come once every four years.  I was in that camp…until recently.  My southern relatives will be proud.

At a buck twenty-nine a bunch, what’s to lose??

Above:  mustard greens.   Below the greens:  ham hock (surely you have one in your freezer!), two cans great northern beans (drained), one can chicken broth, bay leaf, wee bit Louisiana hot sauce, salt/pepper

Slow cook for 6-8 hours on low, or start on high for 1 hour then reduce to low for 4 hours.

The greens were SO tasty.  Similar to spinach, but more interesting & a better texture.  A greens only recipe:  any greens with a bit of water, butter, salt/pepper, splash of hot sauce, simmer on stove until done (45 -60 min).

“You think I don’t have culture just because I’m from down in Georgia. Believe  me, we’ve got culture there. We’ve always had sushi. We just called it bait.”  ~ Ben “Cooter” Jones

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