This is the recipe card from my post about Mustard BBQ Pork Chops. For the entire post, click the button below.

Two bundles greens (I used one turnip greens and one collard greens)

One and a half yellow onions, diced

Four or five garlic cloves, smashed

Few dashes of hot sauce of your choice

One cup chicken broth, bouillon, or bouillon paste

A few pieces of ham, salt pork, or bacon

Two or three tablespoons butter

Rinse the greens very, very well. This is really important as if there’s any dirt or sand left on the greens it can cause an unpleasant texture. Rip each leaf into several pieces, removing the tough center stem.

Add all ingredients, plus a cup of water, to a large pot and set on high.

Bring to a boil, then lower heat to medium to continue simmering. Simmer for at least twenty minutes, or as long as you want.

You can eat them as soon as the greens wilt and become tender, but they’re better the longer they cook. Salt and pepper before serving, and strain before dipping onto a plate or bowl.


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