Some, maybe most, of you will snurl your nose at this.
All I can say is to try it, you might like it.
This is mustard greens and kale. We prefer collards, but they didn't come up well this year.
Pick enough for a sink full.
Clean your sink first, rinsing all cleaning products away very well.
Fill sink with greens, then several inches of water to wash well.
Swoosh them around with your hands for a couple of minutes.
If the stems are large and tough, you may need to remove them.
Two wash cycles should do it unless they are really dirty.
Wash until there is no grit in the bottom of the sink.
If they are buggy - well, use your discretion. Personally, I don't like bugs in my greens.
Saute bacon, onions, garlic in a large pot with olive oil.
Mix a spoonful of beef base with a little water.
Add balsamic vinegar and about a tablespoon of sugar.
About half to a full cup of this mixture is good for a large batch.
Most of my mixture is vinegar.
We use a little red wine at this point, letting the alcohol cook away.
Then add the vinegar mixture.
Some heat is good also. We use red pepper flakes and/or Tabasco to taste.
Do NOT add water.
Drain the cleaning water from your sink full of greens.
(If there is grit in the bottom of the sink, wash them again.)
Move the greens to your pot. Paula Deen and some others would have you chiffonade them before cooking. We don't bother.
You may have to let them cook down a bit before all of them will fit in the pot.
There will probably be enough water on the greens from the washing for cooking liquid, plus liquid comes from the greens during cooking.
You need only about two inches of liquid in the bottom to start with.
Do NOT add water unless necessary as this will dilute your seasoning.
Cook at a simmer until darker green. One to two hours will do it depending on how tender they are when picked. Move them around a few times during the cooking.
Yes, they do have their own smell during cooking.
It's fall, open the windows.
And eat with sweet potato and pork.
I put pickled jalapeno liquid on mine to eat, and maybe a jalapeno slice or three.
Yummy fall food.
(sorry about that potato - it was not that shockingly orange until I uploaded it)
