The big bold tastes of mustard greens and pork sausage combine with white beans and tomatoes for a hearty one-pot meal.
My Grandma Ollie-Belle made the best ‘greens.’ This recipe is as close to hers as I could come. The ‘pot-liquor’ is the key to great greens!! Serve with fresh green onions and black-eyed peas with rice.
Cabbage and collard greens are fried with plenty of smoky bacon, seasoned with greens seasoning, and simmered until meltingly tender.
Roasted potatoes mingle with fresh spinach in a sauce of garlic, butter, sea salt and fresh rosemary. Finish with a drizzle of olive oil and/or a good shredded hard cheese like Parmesan or Pecorino if you like.
These southern-style collard greens are simmered in a broth made from ham hocks and chicken broth seasoned with garlic and red pepper flakes.