Tuesday, November 9, 2021

Mixed Greens

This week, RWA/NYC authors are posting our characters' favorite recipes. Today we have Mixed Greens by Ursula Renée.

In SWEET JAZZ, Randy Jones enjoys greens prepared by Cass.

1 lb Collard Greens (washed and chopped)

1 lb Mustard Greens (washed and chopped)

6 slices of bacon

1 tsp crushed red peppers

1 ham hock

3 smoked neck bones

1 onion (chopped)

6 cloves garlic (sliced)


In a large stock pot, cook the bacon crispy. Remove meat from the pot. Add the onions and red peppers. Cook until the onions are transparent.


Add the ham hock, neck bones, bacon and garlic to the pot. Add enough water to cover the meat. Bring to a boil then lower the flame. Simmer for one hour.


Add the collard and mustard greens. Stir until the greens are mixed. Simmer for one hour.


Remove from the flame and serve.

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