This Girl Is Steady Cooking Yo. . . Greens and Cornbread

After the heralded success of my cornbread recipe, (heralded by me of course, lol) I have successfully mastered its southern complement – greens. I used a mustard and turnip greens mix to be exact.

After completing the Daniel Fast, transitioning back to "normal" eating has been difficult. The old way just does not agree with my stomach anymore. Plus, I am down like 20 lbs. Who would want to go back to normal? The key is cooking my own meals.

Healthy or no, it is difficult to swallow food that does not taste good. I am learning to cook while also learning to eat "clean". Eating clean is eating as close to nature as possible. Preservatives and chemicals that I cannot pronounce will not enter my temple.

One thing that I am learning is that cooking is a collaborative effort. I asked several people about how they prepare greens. A friend offered the suggestion ti use some canola oil to replace the animal fats lacking in a healthier version of greens. It was quite the ingenious word because it gave the greens the consistency that I am used to having at holiday dinners.

My cornbread turned out good as well. This is my recipe below:

  • 1 lb bag of pre-washed mustard and 1lb bag of pre-washed turnip greens.
  • 1 smoked turkey leg
  • 4 green onions or scallions
  • 2 cups Vegetable stock
  • 1 tablespoon of kosher salt
  • 1 16 oz bottled water

I piled the scallions, turkey, vegetable stock, and oil in the slow cooker and piled the greens on top. I cooked for 4 hours on high stirring and adding salt the last ½ hour.

 I added 1 additional hour to the setting after adding the salt because I like my greens a little on the softer side. They were a tiny bit firm at 4 hours.

 The salt is a generous helping but the vegetable stock that I used was low sodium.