Collard Greens

     I must admit I love me some greens; turnip, & mustard are good but I am a collard green eating fool! Lo and behold today I saw at the grocery collard & other greens for sale at a mere 99 cents for 3 bunches. They as do all greens require a long cooking time so I continued my "look around" and saw a 5 quart slow cooker for $17.99... one of which also came home with me today.
   
     Cooking greens requires a somewhat large vessel for a decent helping as they do cook down and reduce  quite a bit. Nothing goes better in greens than some sort of smoked hog meat. Smoked turkey necks are also quite tasty but the swine is divine!
     I washed the cooker then set it on "low" for a few minutes while I prepped my vittles. I started with about 3/4 pound of thick sliced bacon cut into thirds and lined the bottom and sides of the pot with that. Then 1 bunch of greens with all the ribs removed. One medium onion was next followed by another bunch of greens. Then came 2 Anaheim peppers from the garden and the last of the greens. Salt, pepper and a few fresh crushed cloves of garlic topped it all off.

     My friend at work, Robert says I can't cook anything without garlic, bacon and butter. I was thinking I'd proven him wrong as I hadn't used any butter in my greens... but there will be some in my corn bread. Maybe he's right!

     I do like jalapeno peppers in my corn bread along with a small can of corn (can be either creamed or whole kernel) and I have a fresh jar in the pantry. Dribble some of the juice into the greens once plated and that's a meal fit for a redneck king!