RE: Cabbage, Collards, Turnips, Mustards, Kale
I love them all!
Let's not forget the lowly Dandelion greens....picked early in spring before they flower. Scald them in a sweet and sour white sauce, and serve them over plain old boiled potato's, top the potato's first with a little chopped raw onion, then smother the whole the whole plate with the greens and sauce! Of course a nice thick piece of fried ham goes along nicely!
Prior to my moving south over 20 years ago, Dandelion greens were about the only greens I had eaten cooked, besides spinach and swiss chard. Now I can't imagine life without greens and cornbread, I eat them every chance I get. It's become over the years, my duty to make a mess o greens for a big BBQ a friend of mine has the Saturday before Memorial Day every year.....here is my recipe, there is allot of leeway in my recipe, and I use any green I can get my hands on, but below are my favorites.
I like to take 50% Collards, 25% Kale, 25% Turnip, clean em up real good.
Make a stock with some water, three or four hocks, some red pepper flakes, a couple good glugs of Frank's, a little salt, a couple cloves of crushed garlic, and maybe just a little chicken stock if I have it. Let the stock cook, for at least two hours before putting the greens in, adding a bit more water as it cooks down. I remove the hocks and strip the meat to add later after the greens have cooked.
I always do the standard trimming, removing the tough stems and such, then I roll the greens up together and chop them a bit. The stuff as manny as I can into the pot, cooking them down until I get them all in the stock, then let it cook for as long as you want, I almost always let them go for at least an hour or so, tasting them until they are done to my liking.