Southern Greens Tutorial

by Ivory Soap

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You will need:

1lbs of frozen greens, we like collards best
“drippins” from 1/2 lb bacon
garlic powder, onion powder (optional)
stevia or other sweetener

1. Cook bacon and save the fat.

2. Pour fat from 1/2 lbs bacon into the frozen greens. Add salt, garlic and onion powder to taste.

3. Add as much water as your greens specify.

4. Eat bacon while greens get “tender”. This is a relative term. I like my greens firmer than others. Many southerners cook them until they are GRAY. Ick. Continue eating the bacon.

5. Adjust seasonings. We like two packages of sweetener.

6. Top with over medium egg. Maybe some mayo. Or eat alone. MMMMMMMmmmmm….

Delicious, high nutrient, heart attack on a plate.

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{ 7 comments… read them below or add one }

Lili September 24, 2012 at 10:52 pm

Thank you for this…. my poor super Southern husband is deprived because not only was I raised by a mid-westerner, therefore don’t do greens and tea, but now he can’t even get them in restaurants because we have moved to the Southwest!! I am going to do this and ensure that my hubby still loves me!

Becky September 25, 2012 at 8:20 am

Being a southerner born and bred I like the Ick you refer to. Also I have never heard of adding onion powder or garlic powder, and southerner’s usually put chow chow or a hot pepper sauce on there greens not mayo. The pepper sauce is made by putting vinegar over green peppers in a bottle and letting it set for a while.

But, thanks for the recipe.

Becky September 25, 2012 at 8:22 am

Sorry about the spelling error, it should have been on their greens not mayo.

Michelle H September 25, 2012 at 8:51 am

Wonder if there is a lower calorie version of this… lol.. my boyfriend keeps asking me to make greens..

Sunshine September 25, 2012 at 9:38 am

Thanks for the recipe! Trader Joe’s has been selling nice pre-packaged kale and mixed southern greens (I think collard, mustard and something else) lately. I’ve used them for a couple recipes, but this is so simple! The fresh greens are a bit tougher due to not being pre-wilted in the freezer, but I live that they are precut and washed. The only thing is that the veins are not removed, so a minute with some scissors is required if you want the tough bits out. I can’t wait to try this with my bag-o-kale. 🙂

Sue September 26, 2012 at 8:15 am

We moved to North Carolina almost 20 years ago, and the first Christmas in this house our neighbors brought over collards. OMG!! Full fat, real sugar, no garlic or onion powder, bits of bacon in the greens. Probably really bad for you, but oh so good. They don’t live next door anymore but greens southern style are on our Christmas (and Thanksgiving) table every year.
Michele H, you can get a similar flavor without all the bacon fat using liquid smoke for the seasoning. I recommend Wright’s brand, just smoke and water, has a more pure flavor to me. That said, you really do need some bacon fat, and actually adding some or all of the bacon you use into the greens add flavor too. But the smoke flavoring can help if you want to reduce the fat. Just be careful with the amount you add, it is very concentrated. Good for homemade barbecue sauce and marinades too!

Kayelily September 29, 2012 at 8:41 am

I was born and raised in GA and love collards but my mother never made them. I finally came up with a recipe for collards that I am now famous for and people ask me for. I use fresh frost-nipped collards from the farmer’s market, wash and cut out the center vein with scissors then cut into strips crosswise. Bring to a boil about two cups of water into which I have dissolved a couple of chicken bouillon cubes and a couple or three strips of raw bacon. Then add the collards and cook on high until they collapse. Then turn down heat to simmer and cover. Cook until tender–about an hour. Then I add 1/4 cup cider vinegar and a packet or two of stevia. It is so yummy…..(if you add the vinegar too early, they will be tough)

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