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Long Stewed Greens




Source of Recipe


Chris Blackwood, West End Tavern


List of Ingredients




4 bunches collard greens

1 red pepper, chopped

1 green pepper, chopped

1 jalapeno, finely chopped (less or more to taste)

1 medium onion, chopped

1 shallot, finely minced

1 clove garlic

1 carrot, diced (or put in food processor)

1/4 pound butter

2 tablespoons red wine vinegar

2 tablespoons Worcestershire sauce

Creole seasoning, to taste

Celery salt, to taste

Hot sauce, to taste

Water, as needed

Recipe



Wash collard greens thoroughly but keep slightly wet; chop and set aside. Saute all the other vegetables in butter until soft. Add enough greens to cover pan bottom. After they've sweated down, add more until all collards are in the pan. If pan gets dry, add water. You always want liquid in the pan, but not too much. Cook greens until all have sweated down and gotten deeper in color; about an hour, but watch carefully throughout cooking to make sure the vegetables stay moist. When greens are done, tender and deeper green in color, add the vinegar, Worcestershire sauce, hot sauce, Creole seasoning and celery salt. Let simmer about 5 minutes to draw out the flavor of the spices, and then taste. Adjust seasoning, if desired — more hot sauce, vinegar or whatever suits your taste preference.


Serves: 4