Mixed Greens ( With Collard Greens, Mustard Greens, Russian Red Kale, Chard Toscano)

September 15, 2009
0 Ratings
  • Serves 20
Author Notes

This fall's vegetable harvest continues, and this time, I had an entire kitchen sized trash bag filled with greens from the garden, ready for processing! Any greens will will work with this type of recipe, this assortment just happened to be the varieties I planted this year. The great thing about greens is that you can process them all in advance, then freeze what you aren't going to use for this dish. The seedlings I purchased were about three dollars each and I've definitely paid for them in full in just a short couple of months.

What You'll Need
  • 4 gallons Bags of washed, drained, and chopped greens (assorted)
  • 9 Cloves chopped garlic
  • 1 Large sliced Maui sweet onion
  • 1 Extra meaty smoked ham hock
  • 2 cans low sodium non-fat chicken broth
  • 1 tablespoon smoked paprika
  • 4 tablespoons butter
  • 1 dash freshly ground white/red peppercorns
  1. Roast ham hock for 1/2 hour at 325
  2. Sautee garlic and onion in olive oil until completely caramelized and golden.
  3. Add greens and chicken stock. If pot seems just a bit too small, let greens cook down a little before adding more. They will shrink by more than half.
  4. Add butter, ham hock, and smoked paprika. Cover and reduce head to medium low and let cook for approximately 45 minutes.
  5. Remove ham hock and shred with fork. Add shredded meat to greens and mix in.
  6. Season with freshly ground white and red peppercorns to taste. If you have a lot of juice in the bottom of the pan, you can reduce it and add it back tother mixture or add it to your gravy or save it for other sauces later.

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