MESS OF GREENS
1.8kg greens (mixture of kale, collards, mustard, turnips or spinach) 1 large onion, sliced 1/4 cup olive oil 6 cloves of garlic, diced 1 jalapeno, diced 1 tablespoon sugar 2 tablespoons salt, divided 2 tablespoons pepper, divided 5 cups water 6 sun-dried tomatoes, sliced, and the oil (optional)
1. Wash greens thoroughly: Remove any brown spots or
blemishes, and wash the greens in cold water approximately 3 or 4 times to ensure they are clean and free of insects. Roll the cleaned greens up and slice them into smaller pieces so they’ll cook evenly. Remove and reserve any large stems.
2. Using a large pot, season the onions with salt and sweat them in the olive oil over low heat for about 10 to 12 minutes, stirring occasionally. Add the garlic, jalapeno, sugar, salt and pepper to the pot, and saute the mixture for about 5 minutes.
Add the greens and water to the pot and continue cooking for 45 minutes to 1 hour over medium-low heat, stirring once after about 30 to 40 minutes.
3. Test the greens for tenderness by piercing the stems with a fork or knife. Cook for another 10 to 15 minutes, if needed. Season with the remaining salt and pepper. Place the greens in a bowl with the pot liquor. Serve with the sun-dried tomatoes and the oil, if desired, and condiments: vinegar, hot sauce, hot peppers in vinegar, or wine vinegar, and chopped onions.