If your collard greens are organic, does that make them green greens?

Greens are in season in South Texas and certainly are healthy.  They are full of calcium, iron, vitamins A & C, and potassium.  My idea of eating greens is mixing half raw spinach and half lettuce when I make a salad.  But my husband is a certified Texas boy so he loves his collard greens, cooked with bacon or a hambone.  I ordered two bunches from Greenling last week, and since I had a hambone in the freezer, he got his wish.

Collard greens are easy, you want to wash them well, and tear them into bite-size pieces, removing the stems (that will make them bitter).  Add your hambone and just enough water to cover the greens. Add salt and pepper to taste. Set them to boil, then turn down the heat and cook for another 60 to 90 minutes.  Serve with hot sauce and onion on the side, and a nice pan of cornbread if you want bonus authenticity points (although corn bread isn’t GI friendly, the greens are).

If you use a hambone like I did, instead of bacon, pull the meat off the bone and discard the bone before serving.

He loved them.  But since Greenling was having a special on artichokes this week, I had a steamed artichoke instead!

For more greens recipes, click here!

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