Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

Creole: Country-Style Greens




Source of Recipe


testaproduce.com


List of Ingredients




2 Bunch Fresh collard, turnip, or
mustard greens
1 Tbsp Lard or rendered bacon
fat
1 Med Onion, minced
1/4 lb Smoked slab bacon or ham *
2 Cup Water
Salt and freshly ground black
pepper, to taste
Dash Of Louisiana-style hot sauce



Recipe



* 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.