Previous   Up   Next
Chapter:Vegetable Recipes: Greens
Section:General Cooking Information
Recipe:Country-Style Greens
Switch to Chapter View

cardfile icon 

Country-Style Greens
--------------------
1 Tbsp lard or rendered bacon fat
1 medium onion, minced
2 cups water
pepper
2 bunches (or about 2 pounds) of fresh collard, turnip, or mustard greens
1/4 pound good quality bacon or ham, cut in 1/2 inch pieces, or 1/2 pound
ordinary sliced	bacon or ham

Trim away and discard the tough stems of the greens. To loosen grit, place
the leaves and the remaining tender stems (you should have about 2 quarts)
in a large bowl, cover with lukewarm water, and soak for 5 minutes. Rinse
several times in lukewarm water to wash away any remaining sand. Melt lard
in a large heavy nonreactive pot with a lid. Do not use an aluminum pot, if
possible, use one with an enamel coating. Add onions and bacon. Fry
together over medium-high heat, stirring often, until onions wilt and
bacon starts to brown, about 5 minutes. Add greens and the water and bring
to a boil over high heat. Cover, lower heat to medium, and cook until
greens are tender, with just a little crunch, about 20 minutes. Uncover,
raise heat to high, and boil off some of the excess water, about 5 minutes.
Add pepper to taste, and serve hot, it should be slightly soupy. - Serves 6

Adapted from Regional American Classics, California Culinary Academy.
book cover image