Big Bob always had a standing policy at his restaurant that when you were on the clock you ate for free. Some companies give their staff stock options; Big Bob always gave his staff real Southern fixings. Many staples of the staff meals were not offered to the customers and it was not uncommon to walk into his restaurant and smell fried chicken, sweet potatoes, or catfish cooking. Thank God hickory smoke usually trumped any other aroma or Big Bob Gibson Bar-B-Q might have turned into Big Bob’s Southern Kitchen. While turnip greens have never graced the menu at Big Bob Gibson Bar-B-Q, they were cooked almost as often as any side dish on the menu. Always made with the restaurant’s smoked slab bacon, this recipe showcases the simple delight of seasoned greens. Pair them with black-eyed peas, fried potatoes, and cornbread to taste a typical employee meal in Big Bob’s kitchen.

　　

Ingredients

serves 6 to 8

　　2 pounds turnip greens (collard or mustard greens can be substituted or mixed)

　　1/2 pound smoked slab bacon (see page 66)

　　5 cups water

　　1/2 cup diced onions

　　2 garlic cloves, minced

　　2 tablespoons cider vinegar

　　1 1/2 teaspoons salt

　　1/4 teaspoon black pepper

　　1/8 teaspoon crushed red pepper flakes

　　Just add greens pepper sauce (page 234)

　　

Step 1

Wash the turnip greens in cold water and drain well. Repeat the process twice, making sure all sandy grit is removed from the leaves. Cut off and discard the tough stems and any discolored greens.

　　

Step 2

Place the bacon in a medium stockpot with the water. Bring to a boil and cook at a rapid simmer. Gradually add the greens, stirring to wilt before adding another batch, until all the greens are in the pot. Add the remaining ingredients and mix well. Reduce the heat to medium-low, cover, and simmer for 1 hour, or until the greens are tender.

　　

Step 3

Top each serving of greens with a few dashes of pepper sauce or serve the sauce on the side.

　　Big Bob Gibson's BBQ Book by Chris Lilly. Copyright © 2009 by Chris Lilly. Published by Crown Publishing Group. All Rights Reserved.Vice president, executive chef, and partner of Big Bob Gibson Bar-B-Q, Chris Lilly oversees the two company-owned restaurants as well as their new chain of franchises.