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! I tried these out last night on my niece, who loves greens, and the recipe won rave reviews.
Greens with Chicken Bouillon
- 1 -2 pounds mixed greens
- 1 quart water
- 5 chicken bouillon cubes
- lemon juice or vinegar at the table
- 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.