Mess o Greens

1. 1

   Heat the olive oil in a large saucepan or Dutch oven over medium-high heat until sizzling hot (see Know-how, page 100).

2. 2

   Add the ham and cook until crispy around the edges.

3. 3

   Remove and discard the stems from the greens and tear the greens into large pieces.

4. 4

   Add the greens to the ham and season with red pepper flakes and salt and black pepper to taste.

5. 5

   Add the broth and cover the pan.

6. 6

   Reduce the heat to low and simmer for 25 to 30 minutes, stirring occasionally, until the greens are tender.

7. 7

   Check to make sure the greens dont start to stick to the bottom of the pan; if they do, lower the heat and add a little more broth or water.

8. 8

   Taste for seasoning and add more salt and pepper, if desired.

9. 9

   Drizzle with Hot Pepper Vinegar and serve warm.

10. 10

    It should be illegal to serve Mess o Greens without Salt and Pepper Skillet Cornbread (page 57) or Creamy Cheese Grits (page 208) for sopping up the savory pot likker.

* Per serving · 4 servings · Values may vary.

No additional tips available.