I know the southern style of cooking greens involves a ham hock and tastes great. But what about when you don’t have a ham hock lying around (although I often do) and you still want something to do with your greens other than just steam them? Cook them in some chicken broth or chicken bouillon, as suggested in Cheap. Fast. Good!
Greens with Chicken Bouillon
Ingredients
- 1 -2 pounds mixed greens
- 1 quart water
- 5 chicken bouillon cubes
- lemon juice or vinegar at the table
Instructions
- Heat the water and bouillon cubes until boiling. Add the greens and cook, covered, at a low boil for 15 minutes or so.
- Drain, chop if necessary into bite-sized pieces, and serve.
- Serve with lemon halves or vinegar.
I grew up with lemons on the table for greens but have lately taken to using cider vinegar instead sometimes. Cheap. Fast. Good! says you can top these with bacon bits if you miss the pork flavor on your greens.
I like this greens recipe too. We put hot pepper vinegar on it at the table because Former Virginians do that, but now that we live in the Silicon Valley I think we’ll have to do as the Romans and use lemon juice.
Also tasty in that cookbook is the vegetable chowder. It uses sour cream in a way that doesn’t scream “SOUR CREAM!” like some recipes do.