Here’s an updated and somewhat healthier version of the traditional Southern-style mess o’ greens. My grandmother used to boil them all day long, until they were a yellowish-green, mushy mess! No wonder I didn’t like them! However, the real meaning of “mess” in this instance is “ever how much you need to feed your family.’”
We have written up the recipe using 1 bunch of greens, but you can easily double or triple it for your family size. This method of cooking is used for tough or bitter greens like collards, turnip and mustard greens. You can also use kale, but we usually don’t. Do not cook spinach or chard this way since they cook up very quickly.
One of the reasons for cooking the greens longer than the current fashion, is to create a tasty broth or “pot liquor” that you can sop up with cornbread. We tried to come up with a good compromise that balances flavor and texture. Feel free to adjust the cooking time to your taste!