Greens for the New Year

Photo by taste tester–Celene

A lesson for my children...Pay attention to your parents–especially your mother!

I watched my mother in the kitchen for years and never learned how to cook greens. How is this possible? I remember as a child being "grossed out" that the kitchen smelled rotten. I never touched a green until I was much older. Oh how I wish I had listened to my mother. Greens and Pot Liquor were on her top ten list of favorite things to eat. I hate I didn't share this goodness with Mama, but I'm sure she was okay with me not loving it because it only meant more for her. If my children turn their noses up I think I'll be fine with it for the same reason.

After a phone call with Daddy and instructions on what to do...I am starting the year off right. Back to the blog and some good ole Southern goodness to ring in 2016.

Greens
It's best if you grow your own of course. Daddy always starts his after the tomatoes are done. Apparently greens, mustards and turnips put something good in the soil for the next year's crop. I had to get mine from the store...not as good, but it'll do.

1 bunch mustard greensa
1 bunch turnip greens
2 bunches collard greens
2 ribs off a rack of baby backs (because it's what we're having for dinner. Otherwise salt meat, ham bone or bacon grease, some sort of fat flavoring)
3 slices of bacon, cubed (for the fat flavoring)
3 chicken boullion cubes
teaspoon of sugar
salt, measurement depends on fat flavoring, if you have salt meat, you won't need this)

Wash and Tear the Greens: Fill the sink with water and wash the greens thoroughly, especially if you pick these from your own garden. Pick all the leafy greens off the hard stem and tear into pieces. Save the stems/stalks.

Keep the Flavor: In a big pot add meat/bacon/salt pork, chicken boullion, salt, sugar and green stems and cover with water. Boil for about 20-30 minutes. This takes all that good flavor out of the stems.

Cook: Remove all the stems. Now you have the start of an amazing pot liquor. Pile all the torn greens in the pot, cover and cook on low for 3 to 4 hours.

The smell in the kitchen has a different feeling than it did when I was younger. It's no longer rotten, but I know why I went there as a child. It is a familiar and comforting aroma that reminds me of my mother being happy in the kitchen anticipating a well deserved comfort food for herself.

I wish I had paid attention all those years ago...asked more questions about what it was about greens that made her love them so. But I am thinking of Mama now as I slurp pot liquor from my bowl. Ah, it is calming and very comforting to know that I am enjoying something that my Mama did for many years.