Loca Luna Greens, 12/31/12

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


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.