ROUSES.COM
47
At seAsoN’s peAk
tin Can Greens
WHAT YOU WILL NEED
1 #10 can cleaned, label removed
2 bunches fresh greens (we used mustard)
1 pack Rouses thick cut bacon
½ pound Rouses tasso diced
1 smoked ham hock
1 US #1 yellow onion, chopped
½ cup white sugar
4 tablespoons Kosher salt
½ cup white distilled vinegar
1 cup water
HOW TO PREP
Cover the bottom of the can with a double layer
of Rouses thick cut bacon, followed by a layer of
greens, followed by a layer of onion and tasso.
Top with another layer of greens. Push down firmly
with your hand to pack the layers (remember,
greens will shrink when cooking) and repeat the
process until you have three sections of bacon-
greens-onions-tasso-greens. Top with the ham hock.
Add additional layers of bacon-greens-onions-tasso-
greens until you run out of greens. Sprinkle sugar and
salt over the top, and add vinegar and water. Cover with
aluminum foil and place on the smoker for 1½ to 2 hours
(depending on your temperature) until greens are tender.
Remember to save the pot liquor to pour over cornbread.
reCIpe,
try me!
"Peppery mustard greens have the most pronounced
flavor, followed by turnip, then collard. Keep the white,
turnip root for mashed turnips, you’ll thank me. I also
cook beet greens, kale, chard and spinach in a tin can.
The most important thing to remember,
no matter how you cook your
greens is to save the 'Pot
Likker' or Pot Liquor to eat
with cornbread."
—Rouses Chef Terry
TURNIP
GREENS
COLLARD &
OTHER VARIOUS
GREENS
