- 2 pounds whole leaves or 1 pound bag trimmed, cleaned fresh turnip, mustard or collard greens
- 8 ounces Burgers’ Smokehouse Brown Sugar Country Pork Jowl, chopped into 1-inch pieces
- 3/4 cup chopped yellow onion
- 4 cloves fresh garlic, thinly sliced
- 2 cups water
- 1 teaspoon salt
- ¼ teaspoon crushed red pepper
1. If preparing greens from whole bundles, wash greens, agitating in as sink full of cold water, using three changes of water until no sediment can be felt in bottom of sink. Devein each leaf by pulling leaves off center stems or trim thick stalks and thick veins. Roll leaves and cut in 1/2-inch strips (chiffonade-style) or chop coarsely.
2. Heat a large skillet, Dutch oven or wide stock pot over medium heat 3 to 4 minutes. Sauté chopped Pork Jowl 8 to 10 minutes. Remove all but 1 tablespoon drippings from pan. Sauté chopped onion 3 minutes. Add sliced garlic and sauté one minute more.
3. Add 1-inch water to pan; bring to boil. Add greens. Season with salt and crushed red pepper. Stir and reduce heat to medium-low.
4. Cover and simmer 20 to 30 minutes to desired tenderness. The volume of greens will reduce considerably as they steam in the covered pot.