“Nice & Slow”
My beautiful grandma used to buy all her greens from the “towns greens man” who used to drive his truck full of all kinds of greens thru out her neighborhood selling his fresh picked greens from his mini farm. Those greens were perfect! Huge and beautiful looking. So Grandma used to meet up with him at her backyard fence every Friday morning and then Grandma would wash her greens real well, cut them up and cook them on a low simmer all day long, nice and slow…..
As she would always keep a kettle full of hot boiling water on the back burner, constantly adding water as needed as the water would boil down over time.
I tell you, grandma’s greens would melt in your mouth. As they were very, very tasty and oh so delicious. They had the right touch of flavor, oil and texture. She would buy enough to eat off those greens all weekend and she would bake cornbread from scratch in her cast iron skillet to go with the greens. So I can tell you that she didn’t put a whole lot of ingredients in her foods. She kept her recipes very simple, as she was still doing all of her own cooking and cleaning of her old time cabin home which to my amazement was always immaculate and well organized. In her living room was an amazing fireplace and her house was very old but very simple. She was trim and slim and still was able to care for herself and do her own cooking well into her 80’s. I admired her so much.
So here I copy my grandma’s idea of cooking greens all day but I tweak her recipe a bit.
“Nice & Slow Old Fashioned Mixed Greens”
2 of 2-5 pounds of packaged bags of fresh pre-washed and cut up collards & mustard greens or turnips & mustard greens (I still soak & wash them as a precaution)
2 of 2-5 pounds each of fresh collard & mustard greens or fresh collard & mustard greens (but of course you must soak and thoroughly wash and cut these up)
1 thick sliced cut up turkey kielbasa sausage (optional)
1 cup of peeled, thin sliced sweet red onions
½ cup of peeled, thin sliced cloves of garlic
1 stick of creamy sweet butter
1 cup of coconut oil
2 tablespoons of sugar (to add the last hour)
1 tablespoon of salt
1 teaspoon of black pepper
1/2 teaspoon of cayenne pepper
2 tablespoon of lawrys seasoned salt
2 packets of Goya sazon seasonings
1 tablespoon of garlic and onion powder
1 quart jar of filtered hot boiling water or enough boiled water to cover the greens
1 large can of stewed crushed tomatoes (optional)
1– 2 quart crock pot
1 large slotted serving spoon
Directions To Clean And Prepare The Greens For Cooking:
1. Soak greens for 20 minutes in cold water and baking soda.
2. Rinse off the baking soda and check the leaves and stems washing away and removing any bugs and dirt.
3. Strain and shake off the water.
3. Pull (separate) the green leaves off of the stems.
Discarding the majority of the stems saving a couple of stems from each type of greens and put aside.
4. Gather a few of the leaves together and roll them up then cut across them.
5. Chop up the few saved stems
1. Put all the cut up greens into the crock pot along with the cut up stems.
2. Pour the hot boiling water over the greens and press the greens down into the pot. Keep adding the hot water but just enough to cover the greens.
3. Add all of the rest of the ingredients except for the sugar.
4. First turn your crock pot on high for the first 4 hours.
5. Then turn your crock pot on low for the next 12-16 hours.
(I like to cook my greens all night for the next day or even to put them up in the freezer for another time. So I usually turn my crock pot on high at around 8 pm and then at 11 or 12 midnight, I get up and turn them down on low and let them continue to cook all night till the next morning. Then I add in the sugar around 8 am and let the greens continue to cook until 1 pm, then 2 hours before dinner is served. I turn the pot on keep warm dial until dinner is served.)
*Ready to serve. You can sprinkle some hot sauce over the greens and have it with white rice and cornbread muffins.*
So yeah that’s a lot of hours of nice and slow cooking as grandma used to say but it works! I like to save the pot liquor to go over some cornbread too. Just imagine serving these greens alongside a pot of tender oxtails, gravy, white rice and a pot of black eyed peas.
~I hope you enjoyed this post and thanks for stopping by my blog today.~