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Greens
The best greens are steeped until very tender in a highly flavored ‘tea’

There is no need to go pick your own greens (unless you grow them). Supermarkets
carry a wide range of single style and grouped greens. I love the combination of
collard, mustard and turnip greens that have been processed to bite-size pieces and
triple washed that I can usually find at all of the markets I shop

Special equipment: 12 quart stock pot

Do not even try to attempt greens in a small saucepan. You need a huge pot of boiling
tea so the greens can swim around for a good 20 minutes so they can become tender
and flavored

Ingredients

For the tea
10 quarts water
1 cup soy sauce
3/4 cup maple syrup
1/2 cup Worcestershire sauce
1 smoked ham hock or shank
2 onions, peeled sliced
10 cloves garlic, smashed and peeled
3 inch piece of ginger root, cut in half, peeled, ginger scored with a knife
1 fennel bulb, trimmed, stemmed, bulb cut into half inch pieces
1 bundles scallion bottoms, roots trimmed off
5 carrot tops
4 hearts of celery
4 to 5 dried small red hot chiles, broken into pieces to release seeds
10 sprigs fresh parsley
7 branches fresh thyme
30 rainbow or black peppercorns
3 bay leaves
2 star anise
3 whole cloves

For the greens
8 to 10 quarts processed greens

For final plating and service
Rice wine vinegar
Favorite hot sauce

Method
Bring 10 quarts of water to the boil in a 12 quart stock pot

Whisk the soy sauce, maple syrup and Worcestershire sauce together in a 1 quart
measuring cup and pour into the boiling water

Add the rest of the tea ingredients to the water and keep at a rolling boil for 10
minutes (Cooks tip: lay a wooden spoon across the top of the pot to keep the water
boiling but not allowing it to boil over)

Use a large strainer on a handle to remove the herbs and veg from the tea and discard

Add the greens by the handful and sink
into the tea with a wooden spoon

Boil hard for 20 minutes and check the stems for tenderness. Continue to boil in 5
minute intervals until the stems are tender

Remove the greens with a clean strainer to a serving dish. Season with vinegar and
pass hot sauce at the table