My mom used to cook greens in such big batches that she would wash them on the rinse cycle in the washing machine. For her, a “mess” was a discrete unit of measurement equal to approximately one large grocery bag full. I think most Southerners operate under this assumption, at least as far as greens are concerned. It may seem like you’re starting out with far more greens than you’ll ever need, but keep in mind that they’ll cook down quite a bit. If they don’t all fit in the pan at first, start with as many as will fit and add to the pot as the greens cook down.
Recipe information
Yield
serves 6 to 8
Ingredients
Preparation
Step 1
Heat the olive oil in a large saucepan or Dutch oven over medium-high heat until sizzling hot (see Know-how, page 100). Add the ham and cook until crispy around the edges.
Step 2
Remove and discard the stems from the greens and tear the greens into large pieces. Add the greens to the ham and season with red pepper flakes and salt and black pepper to taste.
Step 3
Add the broth and cover the pan. Reduce the heat to low and simmer for 25 to 30 minutes, stirring occasionally, until the greens are tender. Check to make sure the greens don’t start to stick to the bottom of the pan; if they do, lower the heat and add a little more broth or water.
Step 4
Taste for seasoning and add more salt and pepper, if desired. Drizzle with Hot Pepper Vinegar and serve warm.
On the Side
Step 5
It should be illegal to serve Mess o’ Greens without Salt and Pepper Skillet Cornbread (page 57) or Creamy Cheese Grits (page 208) for sopping up the savory pot likker.
