Monday, January 2, 2012

Mess O’ Greens Slow Cooked

If you’ve spent any time in the South, then you know what a “mess o’ greens” is! Best of all, these cruciferous veggies are a concentrated source of good health. Collards, kale, and mustard greens provide a plentitude of nutrients. They provide nutritional support for detox, and are antioxidant and anti-inflammatory. The array of antioxidant phytonutrients is quite amazing—well over 45 and counting.
A few tips to get started:

·        Always choose greens that are bright and crisp, with no yellow or brown spots and no discolored edges or small holes. Colors should be vibrant; yellow leaves mean they’re long past fresh, and have lost much of their nutritive value.

·        Store for no more than a few days. Keep them in the coldest part of the fridge in a zip-lock bag with the air squeezed out.
2 cups organic chicken broth
4 bunches fresh greens (collard, kale, mustard), stems removed and coarsely chopped
6 whole garlic cloves, peeled
4 green onions cut into ½ inch pieces
1 smoked ham hock or smoked turkey drumstick
½ teaspoon coarsely ground black pepper
Salt to taste

1.     In a large heavy pot, bring broth to a boil. Add remaining ingredients, return to a boil. Reduce heat to low, and barely simmer for about 1 ½ hours, stirring occasionally.

2.     Remove ham hock or drumstick; shred the meat, discarding all skin, fat and bones, and return meat to pot. Crush garlic cloves with a fork and give the whole pot a good stir.

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