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

i mix collards and mustards, sweetens em up a tad..

I just sautéed some collards in a little olive oil, and then added a cup or so of Tasso stock with come salt and pepper. Cooked them a bit more and they were awesome .

Like OG, I mix mustard and collards - the taste of that mixture appeals to me.

Turnips - wash well, add salt pork, ham or a prokchop, (you want the fat, so if no pork, add a tablespoon of veg oil), a teaspoon of sugar and a half teaspoon of salt to about four to six cups of turnips. If I have the root, I cut them in pieces and add them too. Cover with water, bring to a boil, turn down heat to a low boil, cover and cook for maybe an hour (slowly). add a little more water if needed.

Eat with cornbread.

By the way, I cook my mustard and collards this same way.

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.

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Must be

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Must be something.

Hmmm ... and what would that be?

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i always thought nela/sear was kinda like swappin' spit with yer sister..

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Oh, really? No comment.

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now,,, back to the greens,,, this feller needs some help..

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Mix collards with mustards. Cook with salt pork and chicken bullion. Add a little vinegar &/ or pepper sauce at the end. Simmer to desired tenderness. (I like saltier greens; no sugar at all.)

I rarely cook anything with just water. The bullion just adds a little depth, imo. You can't taste the chicken flavor, but don't add too much.

Yes, I have plenty of eggs. Like them over easy?

Don't forget to use a pinch of sugar.

everyone, huh?

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I can control

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try it with the real thing sometime..