Thursday, January 04, 2007
The true secret to yummy southern fresh greens is to cook your meat ( smoked hamhocks or neck bones) in a pot of water first for about 2 hours and 45 minutes on a low setting adding water to the pot if needed during the cooking process. You will know when the meat is ready because it will start to fall off of the bones. Next, remove the bones from the water only and then add your fresh greens to the pot with the meat. Cook on a medium setting until tender for approximately 30 - 45 minutes. The collard greens will be heavenly seasoned with the smoked flavor of the meat. Yum, Yum, what a real treat this vegetable dish adds to any holiday meal. Now this is the authentic southern way to cook collard greens.
LaBelle Cuisine by Patti LaBelle
Everyone from Oprah Winfrey to Suzanne Somers is raving about how delicious the southern recipe's are in Patti Labelles cook book "Labelle Cuisine". So with all that in mind I decided to give it a whirl for the Christmas Holidays. As I read through the entire cookbook in search for a sure hit for the Holidays, I noticed that her recipe's were not so southern after all. In the chapter "Fixin's Fabulous " the recipe for Screamin' Mean Greens gives instructions to cook your greens and meat together in 2 cups of boiling water until tender about for 30 minutes.