Country-style greens
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Country-style greens
  Greens    Vegetables    Creole  
Last updated 6/12/2012 1:01:15 AM. Recipe ID 24564. Report a problem with this recipe.
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      Title: Country-style greens
 Categories: Creole, Vegetables, Ceideburg 2
      Yield: 6 Servings
      2 bn Fresh collard, turnip, or
           -mustard greens
      1 tb Lard or rendered bacon fat
      1 md Onion, minced
    1/4 lb Smoked slab bacon or ham *
      2 c  Water
           Salt and freshly ground
           -black pepper, to taste
        ds Of Louisiana-style hot sauce
  * cut in 1/2-inch dices or 1/2 pound ordinary sliced bacon or ham
  Contrary to rumor, greens do not need hours of boiling in a sea of
  liquid, as this Mississippi recipe proves.  What they do need,
  however, is the flavor of smoked slab bacon or ham; if you must
  substitute ordinary bacon or ham, you'll need twice as much.  Greens
  are the traditional accompaniment to pork or ham; they also pair up
  well with corn bread or candied yams.
  1.  Trim away and discard the tough stems of greens.  To loosen grit,
  place the leaves and the remaining tender stems (you should have
  about 2 quarts) in a large bowl, cover with lukewarm water, and soak
  for 5 minutes. Rinse several times in lukewarm water to wash away any
  remaining sand.
  2.  Melt lard in a large, heavy, nonreactive pot with a lid.  (Do not
  use an aluminum pot; if possible, use one with an enamel coating.)
  Add onions and bacon.  Fry together over medium-high heat, stirring
  often, until onions wilt and bacon starts to brown (about 5 minutes).
  3.  Add greens and the water and bring to a boil over high heat.
  Cover, lower heat to medium, and cook until greens are tender, with
  just a little crunch (about 20 minutes).
  4.  Uncover, raise heat to high, and boil off some of the excess water
  (about 5 minutes).  Add salt, pepper, and hot sauce to taste, and
  serve hot (dish should be slightly soupy).
  Serves 6.

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Recipe ID 24564 (Apr 03, 2005)

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