Kale, collard greens and mustard greens can be boiled or steamed.
Kale is a leafy green vegetable that grows in the spring and fall. Because the leaves develop more sugar in the cooler fall weather, many people prefer the fall crop over a spring crop. They are a good source of iron, calcium and vitamins A, C and K. Add this to my Recipe Box.
Instructions
1. Take a tall pot and fill it with 3 to 4 cups of water. Place smoked turkey or pork parts in the pot along with 1 teaspoon of seasoned salt, a pinch of garlic powder and one teaspoon of paprika. Boil for 15 minutes.
2. Clean greens by soaking in salt water and peeling the leaves from the thick stems. Once clean, put them in the pot. Be sure to get as many leaves off the thick stems as possible. Not only will the greens take longer to cook with those stems; but also the stems tend to absorb most of the flavor.
3. Watch for the greens to turn dark green. When that happens, fill the pot half full of water. Turn down the heat and take a thick slice of butter and add to the pot. Cover and let cook until perfectly tender. Greens should cook slowly for around two hours. Check greens regularly to make sure that the water is not gone. Add more water as needed.
4. Check greens for tenderness. When they are tender, turn off the burner and serve.
Tags: Check greens, thick stems