Cooking Greens

by guest blogger, Kelly Carney of North Pulaski Farms

I am asked often how I prepare greens so here is how I do it.  I usually cook in large batches so I can have leftovers that I happily eat over and over every day until they are gone.  Anyone who likes greens will tell you they get better each day they sit in the fridge.

I started with 3 bunches of my Purple Top Turnip Greens,  5 slices of Freckle Face Farms Bacon, one of my Marconi Peppers, a handful of sliced Jalapenos that a friend grew and one of my Hickory Smoked Peppers.

I first rinse and soak the greens in the sink to remove any grit that may be on the leaves.

 Then I slice the marconi pepper, jalapenos, bacon and the stalks of the greens and sauté them with a teaspoon of sea salt for about 15 minutes on high.





After that I add the rest of the greens, a tablespoon of sea salt, the hickory smoked pepper and add water 2 inches over the greens (you have to hold the greens down to guesstimate the water level) then boil at least 30 minutes.

The greens with a very slight hickory flavor combined with the mild heat from the jalapenos warm your taste buds.  Tomorrow they will even be better!!!


-Kelly Carney
North Pulaski Farms

One commenter wrote: And greens are an excellent and easy way to incorporate more bone broth into your diet - just substitute the broth for the water! If you can imagine, it makes the greens even better tasting, too!