Braised Field Greens with Smoked Turkey Legs
A Fine Side Dish of Greens, Any Time of the Year. Take a stroll down any produce aisle, any time of the year, and you will find a mess of fine, tender greens ready for fine eating. Fresh greens are available year-round thanks to the large farms in Florida and a few along the coastal Gulf Coast and of course, southern California. Latin American imports allow us to enjoy much broader varieties of seasonal greens during our tepid Gulf Coast summers. The most effective way to enjoy the freshest produce right now is to support our local farmers' markets and buy from them. This recipe is an old way of cooking a mess of greens, often with fatback, salted pork, bits of smoked ham or ham hocks; or with just about any seasoned meat, along with a rich chicken broth. Caramelized onions begin the layering of flavor to the greens as they wilt to silky tenderness while slow simmering in a most aromatic seasoned stock from your spice cabinet. With the hint of pickling from the cider vinegar and
