Featured recipes from Freight House in Paducah, Ky.
Ingredients
- 6–8 bunches hearty greens (around 3 grocery bags stuffed full at the farmers’ market); our preference is mustard, spicy turnip, flat-leaf turnip, collard, daikon radish
- 1 red onion, sliced thin
- 1 tablespoon olive oil
- 2 cups brown sugar, unpacked
- 2 cups red wine vinegar
- 1–2 teaspoons red chili flakes (depends on how spicy you like them)
- 2–4 cups water
- 2–3 big fat pinches of salt
Instructions
Wash greens 2 or 3 times and cut into 2-inch ribbons.
In a large pot, sweat out sliced red onion with oil until translucent. Add sugar, vinegar and chili flakes.
Depending on the length of time each type of greens needs to be cooked, add them to water and cook, covered, over medium heat until they have just turned “army green.” Follow with mustard and turnip greens, then radish greens. Simmer until all are tender, 2 to 3 hours at the most.
Turn off heat and cool covered. Adjust seasoning— these should be sweet and slightly acidic.
