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An essential side dish in cafes throughout the South, greens are leaves of several different vegetables. The most common ones are collard and turnip, the latter often cooked and served with little pieces of the root vegetable. While pork-averse chefs may use chicken to flavor greens as they cook, more typical pot companions are hambone or fatback.
What do you think of Greens?
By Jane and Michael Stern Originally Published 1995 Gourmet Magazine Chicken...
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