Alright boys Greens How do you do yours

[Fish Biz]

Jersey's not your hot bed of greens cookin. But when I worked in de, I had some ladies that cooked a mean green. I make mine more brothy almost like a soup, I've used smoked pork shanks, smoked turkey necks and wings. as far as greens, mostly collads and mustard greens. Condiments hot sauce, sweet vinegar and some butter. Any suggestions would be much appreciated, the temps are droppin and a big bowl of greens warms the soul. Thanks Tim

[Robja]

Turnip greens mixed with a little mustard greens a couple of turnips cut in half and a piece of fat back for flavor. Werve with hot pepper vinegar

[clt_capt]

So my favorite are collards, and my recipe varies a bit depenfing on whether I have tree-huggers who won't eat red meat or not...

either smoked turkey leg or a ham bone with a reasonable amount of meat still attached, Bring this to a boil in a large pot. lower the heat and simmer until the meat has fallen off the bone. Remove the bones. Raise the heat to medium

Couple pounds of collards - remove the center rib and cut the leaves into small pieces, place into the pot.

With the center rib of the leaves removed, it only takes 15 - 20 minutes to be ready to serve.

Add black pepper to taste. Serve with Pepper sauce

[sportfishingusa]

with some croutons, tomatos, and some bleu cheese dressing

[Robja]

So my favorite are collards, and my recipe varies a bit depenfing on whether I have tree-huggers who won't eat red meat or not...

either smoked turkey leg or a ham bone with a reasonable amount of meat still attached, Bring this to a boil in a large pot. lower the heat and simmer until the meat has fallen off the bone. Remove the bones. Raise the heat to medium

Couple pounds of collards - remove the center rib and cut the leaves into small pieces, place into the pot.

With the center rib of the leaves removed, it only takes 15 - 20 minutes to be ready to serve.

Add black pepper to taste. Serve with Pepper sauce

fRED,

Being a NC boy I figured you would use some fat back

[clt_capt]

fRED,

Being a NC boy I figured you would use some fat back

See my tree hugger comment above

[Tenacious]

Way too better foods in life to eat that crap.... Why do people still like them?

[Fish Biz]

I've cooked in many different regions of the country, south, northeast and the west southwest and some of the simplest dishes can be the most intriuging. They can also be very challenging, because the ingrediants are not always the best cuts of meats or the highest quality. A fillet mignon is a great cut of meat, but its pretty hard to screw it up unless you over cook it. For some one to take a bunch of dirty greens and a chunk of smoked meat and turn it into something full of flavor, to me that takes a good culinary mind. Thanks for the input Tim

[LadyAngler]

Jersey's not your hot bed of greens cookin. But when I worked in de, I had some ladies that cooked a mean green. I make mine more brothy almost like a soup, I've used smoked pork shanks, smoked turkey necks and wings. as far as greens, mostly collads and mustard greens. Condiments hot sauce, sweet vinegar and some butter. Any suggestions would be much appreciated, the temps are droppin and a big bowl of greens warms the soul. Thanks Tim

Oh boy, sounds like you're getting things ready for those nice fall days (and evenings) on the water Striper fishing!!!!!

[Fish Biz]

Hey Mary, I love the fall. Hearty down home cookin. Gumbos chille food that warms the soul. Now that bthings are pickin up for the bass we'll have to co ordinate some goodie drop offs for you, Chuck and the gang. Thanks Tim