A Fine Side Dish of Greens, Any Time of the Year.
Take a stroll down any produce aisle, any time of the year, and you will find a mess of fine, tender greens ready for fine eating. Fresh greens are available year-round thanks to the large farms in Florida and a few along the coastal Gulf Coast and of course, southern California. And thanks to imports from Latin America, we are able to enjoy a much wider variety of seasonal greens at their peak during our Gulf Coast tepid summers. Of course, nothing beats the freshness right now buying and supporting our local farmers markets.
This recipe is an old way of cooking a mess of greens, often with fatback, salted pork, bits of smoked ham or ham hocks; or with just about any seasoning meat, along with a good chicken broth. Caramelized onions begin the layering of flavor to the greens as they wilt to silky tenderness while slow simmering in a most aromatic seasoned stock from your spice cabinet. With the hint of pickling from the cider vinegar and sugar, the essence or quiddity is just enough to cut the bitterness of the likes of kale or mustard. Enjoy!
Braised Field Greens with Smoked Turkey Leg Meat
- 2 cups unsalted chicken stock
- 2 smoked turkey legs
- 1 teaspoon each butter, bacon grease and olive oil
- 1 large onion, thinly sliced vertically
- 1 or 2 garlic cloves, minced
- 1 teaspoon cider vinegar
- 1 teaspoon brown sugar