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Voodoo Greens

Source of Recipe


Chef John Folse






List of Ingredients



• 1 lb. mustard greens
  
• 1 lb. turnip greens
  
• 1 lb. collard greens
  
• 1 lb. Swiss chard
  
• 1 lb. spinach
  
• 1/2 lb. bacon, chopped
  
• 2 cups diced onions
  
• 2 cups diced celery
  
• 1 cup diced red bell pepper
  
• 1 cup diced yellow bell pepper
  
• 1/4 cup minced garlic
  
• 2 Tbsp sliced cayenne peppers
  
• 1 lb. tasso, coarsely diced
  
• 1/4 cup cider vinegar
  
• 3 cups chicken stock
  
• Salt and cracked black pepper to taste
  






Instructions



1. Thoroughly rinse all the greens, since they are grown in sandy soil and tend to be gritty. Separate the leaves, remove the large center stem, and discard the botom portion that is lighter in color. Cut the upper part of the greens into large pieces.
   
   
2. In a 10-quart saucepot, saute bacon over medium heat until brown. Into bacon drippings, add onion, celery, bell pepper, garlic, cayenne peppers and tasso. Saute approximately 5 minutes or until vegetables are wilted. Add greens and blend well into mixture. Continue to saute until the greens are wilted. Add cider vinegar and chicken stock, 1 cup at a time, to maintain moisture.
   
   
3. Reduce heat to simmer; cover and cook, stirring occasionally, for approximately 45 minutes. Season to taste using salt and pepper and continue cooking until the greens are well-smothered.
   
   This dish will seem over-cooked by most standards; however, this is the method preferred by both Cajuns and Creoles. The green jus is called "pot liquor" and should be eaten with corn bread. Serve as a vegetable or side.
   
   Makes 10 to 12 servings.