Smoked Braised Mixed Greens Food

GINA'S TURNIP GREENS

Steps:

• Heat olive oil in Dutch oven over medium heat.
• Add shallot, garlic and red pepper flakes and saute until tender and fragrant. Add the washed and cleaned turnip greens. Mix together. Cook until they have wilted down, about 3 minutes. Add pepper to taste.
• In a small bowl, whisk the Dijon mustard with the chicken stock. Add to the wilted greens and cook until the liquid has all but evaporated. Add the toasted pecans and serve immediately.

SOUTHERN BRAISED GREENS

Steps:

• Remove the large stems from the collard greens, mustard greens and kale and cut the leaves into bite-size pieces.
• Heat the coconut oil in a large pot over medium heat. Add all the onions and cook until softened and translucent, 3 to 5 minutes. Add the garlic and cook for another minute, or until softened.
• Add the stock, Creole seasoning, curry powder, paprika and 1/2 teaspoon salt. Start adding the greens in batches, letting them wilt slightly before adding more; it may take about 10 minutes to get all the greens to fit. Cover and simmer, stirring halfway through, until the greens are wilted and tender, about 25 minutes. Season with salt, if desired.

MIXED GREENS

Steps:

• Wash the greens well, picking them over to remove any brown spots or blemishes. Drain well. Discard the discolored outer leaves and cut out the thick ribs. Tear the greens into pieces. Place the bacon strips in a large heavy saucepan and cook over medium heat until it is translucent and the bottom of the pan is coated with the rendered bacon fat. Add the greens and the water and bring to a boil over medium heat. Reduce the heat to low and continue to cook until the greens are tender, about 2 hours. Add the seasonings and serve hot. Top with traditional accompaniments, if desired.;

SMOKED TURKEY BRAISED GREENS

Steps:

• Heat a large skillet over medium high heat. Add extra-virgin olive oil and butter. When butter melts into extra-virgin olive oil, add smoked turkey and caramelize meat, a couple of minutes on each side. Add onions and cook 3 to 4 minutes more. Wilt greens into the pan and season with salt and pepper. Cook and toss the greens a minute or 2 more then add the vinegar - lean back - sugar and hot sauce. Cook off vinegar for a minute then add beer or stock, enough to coat the pan and loosen up greens in liquid. Reduce heat to medium low. Simmer greens 10 to 15 minutes until no longer bitter.

BRAISED COLLARD GREENS WITH SMOKED PORK

Steps:

• Add the collard greens, sugar, vinegar, onion, pulled pork, pork broth and 1-gallon cold water to a stock pot.
• Bring the liquid to a rolling boil over high heat, then reduce the heat to medium-low and simmer until the greens are very soft and tender, 45 minutes to 1 hour.
• Use a slotted spoon or tongs to divide the collards among bowls and serve hot.

SMOKED BRAISED MIXED GREENS

Steps:

• Heat a large pot over medium-high heat.
• Add the bacon and render until you have enough fat to saute the garlic and onions.
• Add the garlic and onions and saute until soft, about 5 minutes.
• Add the pinch red pepper flakes and season with salt and pepper and cook for 1 minute more.
• Add the greens in handfuls, adding more as the greens start to wilt, tossing with tongs until all the greens are wilted down.
• Add the chicken stock and cover.
• Cook until the greens are tender, about 10 minutes.

BRAISED MUSTARD GREENS

Steps:

• On medium heat, saute garlic and bacon in a large saute pan.
• While bacon is cooking boil water in a large pot. Blanch mustard greens in boiling water until bright green. Drain greens.
• In a saute pan with the bacon, add greens and garlic. Stir together. Add chicken stock and raisins. Mix well together. Add salt and pepper, for taste, and let simmer for 5 minutes.

LOWCOUNTRY COLLARD GREENS

Steps:

• Tear the greens from their stems. Take a handful of greens, roll them up lengthwise and slice them into bite-size pieces. Add the sliced greens to an empty, clean sink full of cool water and wash them, removing all grit, sand and debris. Drain sink and rinse greens thoroughly with cold water until water becomes clear.
• Heat the olive oil in a large stock pot or Dutch oven over medium. Add the onion and a pinch of salt, and sauté, stirring occasionally, until onion is translucent, about 5 minutes.
• Add 4 cups of water to the pot. (This will become your potlikker.) Turn the heat to medium-high. Add the cleaned greens by the handful, stirring them until wilted before adding more.
• Add the smoked turkey, bouillon cubes, garlic and onion powders, apple cider vinegar, black pepper and red-pepper flakes to the pot. Bring to a rolling boil, then cover and lower heat to medium-low. Cook until greens are completely tender, at least 2 hours. Most of the water should have evaporated by this point, with just enough left to cover the bottom of the pot, and the meat should pull away from the bones.
• Take the meat out of the pot, transfer to a cutting board, and shred the meat with two forks. Add the shredded meat back to the pot and stir until well combined. Taste and adjust salt, pepper and onion powder as needed. To cut bitterness, add sugar; if you'd like more tang, add more vinegar. Serve hot.

BRAISED GREENS

Steps:

• Wash the greens and remove tough stems. Cut or break greens into 2-inch lengths.
• Heat a nonstick pan over high heat; reduce heat to medium-high, add the oil and sauté the garlic for 30 seconds. Add the greens, and sauté for 1 minute.
• Stir in the stock, Sherry and hot pepper flakes; cover, and cook 8 to 10 minutes, until greens are soft.

PERFECT MIXED GREENS

Steps:

• Pull the leaf portions of the collard, mustard, and turnip greens away from the tough stems, and discard the stems. Gently wash the greens in warm water to remove all soil and sand. Partially fill a clean sink with warm water, and stir in 3 tablespoons of salt and 2 cups of chicken broth; allow greens to soak in the mixture for 10 minutes. Scoop up the greens and allow to drain in a colander; discard used chicken broth. Do not rinse the greens.
• Pour the remaining 2 cups of chicken broth into a large pot, and mix in the greens. Stir in vegetable oil, garlic, bacon bits, and sugar, and season with salt and black pepper. Bring to a boil, reduce heat to a simmer, and cook until the greens are tender, stirring occasionally, 45 minutes to 1 hour.

SAUTéED GREENS WITH SMOKED PAPRIKA FOR TWO

Steps:

• Place a large skillet over medium-high heat. Add the oil and let it heat up for about 20 seconds. It will thin out to coat the pan. Stir in shallot slices and garlic, and cook until pale golden at the edges and softened, about 2 minutes. Add a big pinch of salt and the paprika. Give everything a stir.
• Add the greens to the pan, using tongs to toss everything well. Add broth, and let greens simmer, until very soft, about 3 minutes for tender greens, and up to 15 minutes for tougher, mature greens. If the greens still seem tough but the pan is dry, splash in a little water and let cook for another few minutes.
• Taste and adjust seasoning, if needed. Squeeze on a little lemon juice, if you like, then serve hot or warm.

SMOKED TURKEY BRAISED GREENS (RECIPE COURTESY RACHAEL RAY)

Steps:

• Difficulty: Easy.
• Heat a large skillet over medium high heat.
• Add extra-virgin olive oil and butter.
• When butter melts into extra-virgin olive
• oil, add smoked turkey and caramelize meat, a couple of minutes on each side.
• Add onions and cook 3 to 4 minutes more. Wilt greens into the pan and season with salt and pepper.
• Cook and toss the greens a minute or 2 more then add the vinegar - lean back so the fumes don't knock you out - sugar and hot sauce.
• Cook off vinegar for a minute then add beer or stock, enough to coat the pan and loosen up greens in liquid.
• Reduce heat to medium low.
• Simmer greens 10 to 15 minutes until no longer bitter.