©2022
AuthorDartagnan"Greens with a Big Heart" is an accurate translation for this southern classic recipe
Tear greens into large pieces and discard the thick vein.
Add greens to a stock pot of boiling salted water (I use kosher salt). Let boil for about 6 minutes. Drain and Rinse well, then drain and rinse again. Store bought greens are usually not too bad, but fresh from the garden or a farmer's market, you really want to rinse and drain maybe 3 or 4 times to get the grit out.
While the greens are boiling, preheat a heavy skillet with the duck fat, add onion and garlic; add a couple tablespoons of counter seasoning and the red pepper flakes, sauté a minute or so over medium high heat.
Now toss in the pork necks and salt pork. Sauté until onions are lightly brown, add minced cayennes (or serranos if subbing) and cook for an additional couple minutes.
Deglaze with white wine and reduce by 1/2-2/3.
Place the contents of the sautéed onion pan, into the slow-cooker then add the rinsed and drained greens, ham, rest of the counter seasoning and fresh good water.
Cook on high for 4 hours or until greens are tender. (about 3 hours in you'll want to taste and adjust for season. DO NOT REMOVE LID, just slide a spoon in and taste. If you add something, place it on the spoon you used and slide it back in without lifting the lid anymore than you have to.
OR
Take the lid off and add 45 minutes to an hour more cooking time.
To serve, remove pork necks (those belong to you Chef, mere mortals should not be allowed to have any of this goodness, but you are allowed to share). Ladle greens and liquid into a large shallow bowl. Top with bits of the ham. Garnish with tabasco pepper sauce or quality balsamic vinegar and a crusty baguette. Becker Viognier is excellent with this soul of the south dish of love.
Ingredients
Directions
Tear greens into large pieces and discard the thick vein.
Add greens to a stock pot of boiling salted water (I use kosher salt). Let boil for about 6 minutes. Drain and Rinse well, then drain and rinse again. Store bought greens are usually not too bad, but fresh from the garden or a farmer's market, you really want to rinse and drain maybe 3 or 4 times to get the grit out.
While the greens are boiling, preheat a heavy skillet with the duck fat, add onion and garlic; add a couple tablespoons of counter seasoning and the red pepper flakes, sauté a minute or so over medium high heat.
Now toss in the pork necks and salt pork. Sauté until onions are lightly brown, add minced cayennes (or serranos if subbing) and cook for an additional couple minutes.
Deglaze with white wine and reduce by 1/2-2/3.
Place the contents of the sautéed onion pan, into the slow-cooker then add the rinsed and drained greens, ham, rest of the counter seasoning and fresh good water.
Cook on high for 4 hours or until greens are tender. (about 3 hours in you'll want to taste and adjust for season. DO NOT REMOVE LID, just slide a spoon in and taste. If you add something, place it on the spoon you used and slide it back in without lifting the lid anymore than you have to.
OR
Take the lid off and add 45 minutes to an hour more cooking time.
To serve, remove pork necks (those belong to you Chef, mere mortals should not be allowed to have any of this goodness, but you are allowed to share). Ladle greens and liquid into a large shallow bowl. Top with bits of the ham. Garnish with tabasco pepper sauce or quality balsamic vinegar and a crusty baguette. Becker Viognier is excellent with this soul of the south dish of love.