I got home this morning and noticed mom tried to call me. I called her back to see what was up. She told me she was doing well after her foot surgery, which is good to hear. We talked for 1.5 hours, a nice relaxed convo with mom is sometimes what the heart and soul needs. It really made me miss home, but we will be going on vaca soon enough. I didn’t get to sleep until about noon, I finally had to take some NyQuil to make mybody shut down for bed time.
So tonight at work, nothing was really on TV. I found Alton Brown making greens, greens are always a good thing. Mark didn’t mind them when he had them in Florida last time we went. So I’m going to make some for dinner tomorrow, I think it’ll be a good way to bring in the spring. So I found this recipe on Food Network.
Pot O’Greens
Recipe courtesy Alton Brown, 20051 quart water
1 1/2 pounds smoked turkey legs
2 pounds stemmed collard or turnip greens
1 teaspoon salt, plus extra if desired
1 teaspoon sugarPlace the water and turkey legs in an 8-quart pot over medium-high heat. Cover, bring to a boil, and allow to simmer for 10 minutes.In the meantime, remove any large stems from the greens and wash them thoroughly; do so in a sink with at least 5 inches of water. Moving the leaves around in the water and allowing them to sit for a few minutes to allow the sand or dirt to fall to the bottom of the sink. Once clean, chop pieces in half. You should have 2 pounds of greens once they are stemmed. (Weigh the greens after stemming, but before washing.)
Once the turkey legs have simmered for 10 minutes, add the greens, salt and sugar, reduce the heat to low, cover, and allow to simmer gently for 45 minutes or until the greens are tender. Move the greens around every 10 to 15 minutes. Taste and season with additional salt, if desired. Serve immediately.