Loca Luna Greens, 12/31/12 - KATV - Breaking News, Weather and Razorback Sports

Loca Luna Greens, 12/31/12

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Chef Mark Abernathy      Red Door and Loca Luna Restaurant   

 

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

1 lb. salt pork

1 ½ cups chicken broth (stock)

1 ½ cups finely chopped onion

½ teaspoon pepper

2 teaspoons sugar

1 teaspoon crushed red peppers (optional)

 

Cut off and discard tough stems and discolored leaves from greens. Wash greens thoroughly. Plunge in sink full of water and drain well.

Do this 3 times until no dirt or sand remains. Cut the salt pork into big chunks and sautéed in a large pot or Dutch oven over medium heat until crisp and brown. Add the turnip greens, chicken stock, onion, sugar, pepper, and crushed red pepper; bring to a boil. Reduce heat, cover, and simmer 40 to 45 minutes or until greens are tender. Taste and adjust seasonings. Don't salt without tasting first. Serve with vinegar or pepper sauce and cornbread.
Serves 6.

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