Mom's Hellfire Greens
My mom may be a Polish lady from Chicago, but she makes the best greens I've ever had! Since I've gotten her recipe, this is a staple of just about every soul food or comfort food meal that I make.
Mom's Hellfire Greens
My mom may be a Polish lady from Chicago, but she makes the best greens I've ever had! Since I've gotten her recipe, this is a staple of just about every soul food or comfort food meal that I make.
Cooking Instructions
- 1
Trim the bulky stems from greens, discard. Chop leaves. You don't have to cut them down much; greens will cook down to about a quarter of their fresh size. Set aside while getting ready to prep and cook bacon.
- 2
Heat a large pan on stove top. Chop half a package of bacon. Add to the pan once it's hot, only cook about half way through. At that point, add about a quarter cup of water to the pot.
- 3
Add greens a handful at a time. If they don't all fit in your pot, it's okay. Add what you can, and put a lid on it. Within a minute or two you'll be able to stir the rest in thanks to the steam.
- 4
Add the dry spices. And don't skimp on the pepper! ;)
- 5
Stir well. Add more water at your own discretion as time goes by. I tend to use a grand total of a cup as it cooks. Don't let the pan burn; steam is key. Keep on stove top on low-med for at least an hour.
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