Archive for Wednesday, December 5, 2001

December 5, 2001


Catch "Jayni's Kitchen" this week for a dose of "Soul Food."

Host Jayni Carey and guest Sabrina Wells will prepare several examples of traditional African-American cuisine, including the recipe below.

A new show airs at 6:30 p.m. Tuesday each week on Sunflower Broadband Channel 6 and repeats at 8:30 p.m. and 10:30 p.m. The show is also broadcast at 8:30 p.m. Wednesday-Friday, 9:30 a.m. Sunday and 8:30 p.m. Monday.

Collard And Mustard Greens

1 bunch collard greens

1 bunch mustard greens

2 tablespoons water

2 teaspoons garlic pepper

1/2 cup onion, chopped

2 to 3 slices smoked ham hocks (or salt pork), rinsed

Thoroughly rinse each leaf of the greens under running water. Remove the thick stem portion of the leaf.

Pour 2 tablespoons of water into a large, heavy pot. Add the damp greens to pot. Liberally season the greens with garlic pepper, tossing the greens to distribute the seasoning. Add the onion and ham hocks and cover. Cook the mixture over medium-low to low heat for about 1 hour. (The pot may seem full, but the greens will cook down and produce additional liquid.) Check the greens at 15- to 20-minute intervals to ensure against scorching or burning.

Makes 4 to 6 servings.

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