69
      Sunday
      88 / 69
      Monday
      86 / 69
      Tuesday
      86 / 68

      Loca Luna Greens, 12/31/12

      Chef Mark Abernathy{}{}{}{}{} Red Door and Loca Luna Restaurant{} {}

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      4- 5 lbs. Greens{}{}{}{} Turnip, Mustard,Collards or combination

      1lb. salt pork

      1 1/2 cups chicken broth (stock)

      1 1/2 cups finely chopped onion

      1/2teaspoon pepper

      2teaspoons sugar

      1teaspoon crushed red peppers (optional)

      {}

      Cutoff and discard tough stems and discolored leaves from greens. Wash greensthoroughly. Plunge in sink full of water and drain well.

      Dothis 3 times until no dirt or sand remains. Cut the salt pork into big chunksand sauted in a large pot or Dutch oven over medium heat until crisp andbrown. Add the turnip greens, chicken stock, onion, sugar, pepper, and crushedred pepper; bring to a boil. Reduce heat, cover, and simmer 40 to 45minutes or until greens are tender. Taste and adjust seasonings. Don't saltwithout tasting first. Serve with vinegar or pepper sauce and cornbread.Serves 6.

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