Southern-Style Greens With Tasso

Chris Derouen sent this one in. A pound of tasso is doing the heavy lifting here, and the ninety-minute simmer is what turns three pounds of frozen greens into something worth putting on a plate. The splash of vinegar at the start is not optional.

Ingredients

• 48 oz (3 lbs) frozen greens — collard, mustard, turnip, or a combination
• 2 tablespoons butter
• 2 tablespoons vegetable oil
• 1 onion, chopped, or onion powder
• 1 lb tasso
• 2 cloves garlic, chopped
• 4 cups chicken broth
• 2 cups water
• 1 tablespoon vinegar
• Season-All, to taste
• Onion powder, to taste
• Garlic powder, to taste

Instructions

1. Melt the butter. In a stockpot over medium heat, melt the butter.
2. Start the base. Add the vegetable oil, chopped onion, tasso, and garlic. Stir and cook until the onions are translucent and tender.
3. Wilt the greens. Add the frozen greens and stir until they are wilted.
4. Add the liquid. Add the chicken broth, water, and vinegar.
5. Bring to a boil.
6. Simmer. Reduce heat to low, cover, and simmer for 1½ hours.
7. Season and serve. Taste and adjust the seasoning before serving.