re: I Just Cooked the best Mustard Greens...need help with Collards

I took about 1.5 LBS of mustard greens and torn them and washed them...I discard the stems.

I added 2 TBSP of Olive Oil and sautee'd 1 roughly chopped onion for about 5 minutes then added some chopped garlic for about a minute. I added 2 cups of water (chicken broth...I added some "Better than Boullion) and about a pound of smoked turkey wings. NOTE: I usually use Winn Dixie's Hickory Sweet Bacon (1 lbs) quartered...but I was experimenting just a little.

I let the turkey necks, onion, garlic and chicken broth simmer for about 15 minutes to let the flavors blend.

Then I layered in my greens adding salt and pepper to each layer. After all the greens were wilted and in the pot I added 2 TBSP of vinegar and a few dashes of Tabasco.

I let it simmer for 45-60 minutes.

I still prefer the bacon, but the smoked turkey necks made a very admirable substitution

Also, the mustard greens were very fresh...you can tell by eating a piece of the green RAW...it should have a heavy horseradish taste...the stronger the better. If no horseradish taste...don't even waste your money or time.

I got mine at the Albertson's on Perkins and Essen...they usually have good fresh mustard greens.