SOUTHERN MUSTARD GREENS
Steps:
- Place the bacon in a large, wide pot and cook over medium heat until some of the fat has rendered and the bacon is light golden, about 5 minutes. Add the onions and cook, stirring occasionally, until softened, about 5 minutes more. Add the mustard greens in batches, letting each batch wilt before adding the next. Add the chicken broth, vinegar, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil over medium-high heat, then reduce the heat to low and cook, covered, until the greens are very tender, 20 to 25 minutes. Season with salt and pepper and serve with hot sauce on the side.
SIMMERED GREENS WITH CORNMEAL DUMPLINGS
Provided by Edna Lewis
Categories Leafy Green Vegetable Side Kwanzaa Bacon Cornmeal Winter Collard Greens Mustard Greens Simmer Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 6 (side dish) servings
Number Of Ingredients 9
Steps:
- Score bacon 2 or 3 times (do not cut all the way through), then simmer in water in a wide 6-quart pot, covered, 1 hour.
- Discard any coarse stems from greens and coarsely chop leaves.
- Add greens, 2 1/2 teaspoons salt, and 1 teaspoon pepper to bacon and cook, uncovered, stirring occasionally, 25 minutes.
- Meanwhile, whisk together flour, cornmeal, brown sugar, baking powder, and 1/4 teaspoon salt, then blend in butter well with your fingertips. Stir in milk until just combined. Let dough stand 5 minutes.
- With wet hands, roll rounded tablespoons of dough into balls.
- Gently place dumplings on top of greens. Cook, covered and undisturbed, over low heat until greens are very tender and silky and dumplings are puffed and cooked through, about 20 minutes. Discard bacon. Season with salt and pepper.
SMOTHERED GREENS
Steps:
- Heat oil or butter in a wide braising pan or casserole. Add onion and garlic and cook over medium heat for 3 to 5 minutes, stirring and being careful not to get too much color on the onions. Add the greens (be sure to wash carefully as they have a tendency to be gritty) and stir. Cover for about 5 minutes to wilt, then cook over medium low heat for at least 15 to 20 minutes, or until greens are tender and not bitter. Sprinkle with the vinegar, season with salt and pepper, stir, and remove from heat. Serve warm.
GRANDMA'S SOUTHERN COLLARD GREENS
My grandmother made the best southern collard greens recipe in the world. Eating them with a slice of buttermilk cornbread is pure bliss. -Sherri Williams, Crestview, Florida
Provided by Taste of Home
Categories Side Dishes
Time 2h30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a 6-qt. stockpot, heat 1 tablespoon lard over medium heat. Add onion and garlic; cook and stir until tender. Add ham hocks, water, seasoned salt, pepper flakes, and sugar. Bring to a boil. Reduce heat; simmer, uncovered, until meat is tender, 55-60 minutes., Add collard greens, wine, and remaining 1 Tbsp. lard. Return to a boil. Reduce heat; simmer, uncovered, until greens are very tender, 55-60 minutes. Remove meat from bones; finely chop and return to pan. Discard bones. Serve with a slotted spoon.
Nutrition Facts : Calories 204 calories, Fat 9g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 849mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 7g fiber), Protein 10g protein.
SMOTHERED FRESH CORN
From the cookbook, Cooking with the Hearts of Steel Women's Support Group. 3 (12 ounces) cans of whole kernel corn, undrained may be used in this dish.
Provided by Recipe Junkie
Categories Corn
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Saute in oil, onions until brown, about 10 minutes.
- Add 1/4 c water.
- Cook for 5 minutes.
- Stir in tomato sauce, simmer for 20 minutes.
- Add 1/2 c water.
- Cook 10 minutes more.
- Add corn, water, sugar and salt.
- Cook for about 40 more minutes.
- Add pepper to taste.
CAJUN SMOTHERED CORN
From the Seattle Times newspaper, a simple and tasty side dish. This can be prepared ahead of time and rewarmed before serving. Do not add the bacon or lime juice until just before serving.ZWT South region (Cajun) and Mid-West region (corn).
Provided by lazyme
Categories Corn
Time 35m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Put bacon into saucepan, set over medium heat and fry until crisp.
- Remove the bacon with a slotted spoon to a paper towel-lined plate.
- Crumble bacon; set aside.
- Add onion, bell pepper, celery and garlic to pan.
- Saute‚ 3 minutes.
- Cover pan; cook 5 minutes.
- Add corn, tomatoes, paprika, basil, thyme, cayenne, salt and pepper.
- Cook over medium heat, stirring often, for 5 minutes or until corn is heated through and flavors have blended.
- Add bacon and lime juice.
- Stir 1 minute; serve.
SMOTHERED GREENS & CORN
Make and share this Smothered Greens & Corn recipe from Food.com.
Provided by Dancer
Categories Pork
Time 38m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Separate the chard ribs from the leaves.
- Chop the leaves coarsely and chop the stems into 1/2-inch pieces.
- In a large skillet, heat olive oil over moderately low heat.
- Add onion and saute until slightly softened (about 3 minutes).
- Add ham (if used), chard leaves and ribs, mustard greens and stock.
- Bring to a simmer, cover, and reduce heat to maintain a simmer.
- Cook 10 minutes.
- Uncover skillet; add corn.
- Cook, uncovered, until corn is done and greens are tender (about 5 more minutes).
- Stir in parsley, salt and pepper, and a few drops lemon juice.
- To serve, offer cider vinegar and hot pepper sauce on the side.
Nutrition Facts : Calories 175.6, Fat 8, SaturatedFat 1.1, Cholesterol 0.9, Sodium 307.8, Carbohydrate 24.1, Fiber 6.2, Sugar 4.5, Protein 6.9
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