Braised Country Greens
Source of Recipe
A Return to Sunday Dinner - Russell Cronkhite (2003)
Braised Country Greens
Collard greens, mustard greens and turnip greens each have a spicy snap. The secret to cooking greens is to cook them just enough to become tender yet still retain a bit of crunch. It is a good idea to keep the seasonings simple so that the natural flavor of the greens is enhanced, not overwhelmed.
I like to season the greens with salted country ham. Although 3 pounds may seem like a lot of greens, they quickly cook down.
3 pounds fresh assorted greens
4 ounces country ham or bacon
1 tablespoon cider vinegar
1 cup chopped green onions
Salt, pepper and cayenne to taste
Wash the greens thoroughly in several changes of cool running water, removing any wilted or brown leaves. Dry the leaves and wash again, this time leaving the leaves wet - what water remains on the leaves is enough to steam them. Set aside.
Dice the ham or bacon, including all the bits if fat, and saute in a heavy-bottomed skillet over medium heat just long enough to render the fat, about 2 minutes. Add the collard greens to the pan first, as they take just a little longer to cook; let them cook down 2 to 3 minutes, then add in the other greens. Cover the skillet with a tight-fitting lid and wilt the greens over medium heat, tossing from time to time with the ham or bacon, for about 15 minutes.
Add in the vinegar and the green onions. Cook 1 minute or so and then taste to test the seasoning.
(Remember, country ham is quite salty.) Season to taste with salt, pepper and cayenne; continue to toss over heat until tender, 1 to 2 minutes more. Serve immediately.
8 servings
Source: A Return to Sunday Dinner - Russell Cronkhite (2003)
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