This dark greens recipe truly highlights what you can do with dark greens and how they can be steamed in conjunction with so many things including ham, drumsticks, bacon, pork chops, and oftentimes just some other produce. I enjoy dark greens with fresh homegrown tomatoes or chow chow (green relish). You will notice that dark greens have leaves relatively thicker than lettuce which means these are fantastic for cooking and serving hot.
Customarily, dark greens tend to be eaten on New Year's Day, with black-eyed peas and cornbread. This classic supper is claimed to guarantee prosperity in the coming yr, since some people believe that dark leaves can resemble folded up money. Cornbread can be used to absorb the yummy broth made by this dark greens meal. The broth has been referred to as "pot liquor."
dark Greens Recipe:
1 pound dark greens, washed, lightly dried in towels and chopped to the length your liking. I prefer to leave my dark leaves in huge pieces given that the leaves will wilt anyway as soon as cooked. However, other people, like my brother, prefer their leaves cut up much like lettuce leaves.
1 1/2 tablespoon of olive oil or Canola oil (avoid the use of peanut oil, due to its somewhat strong flavor)
A single tablespoon butter 1/2 of a large white-colored or yellow onion finely diced
1 teaspoon of red pepper flakes or 1/2 teaspoon of hot sauce like Tabasco
2 cloves of garlic, peeled and minced
Several cups of vegetable (vegetarian) or chicken base
2 ripe tomatoes, sliced
Salt/pepper to preference
Directions for making dark greens:
Warm up the cooking oil and the butter in a very big pan over moderate heat until the two are melted together, swirl the pan once in a while to make certain that your butter doesn't burn. Saute the white and yellow onions then pour in the red pepper flakes and minced garlic. If you are using hot sauce instead of red pepper flakes, do not add the Tobasco sauce in the to the butter, oil and onions at this step. Rather, wait until the chicken stock is mixed in to the fry pan and then it is best to add the hot sauce.
Stir the white and yellow onions and garlic regularly and keep a close eye on them as they saute to ensure that the diced garlic will not burn and, secondly, to also ensure that the cooking oil doesn't get too hot and start to smoke. Ideally, the minced garlic should begin to turn a deep golden brown after a few minutes of cooking as well as the onions will become clear. Add in the dark greens and steam for one more minute. Put in the vegetarian stock and Tobasco sauce (if you want), the pan and simmer. Cook till the dark greens are soft and wilted, about 40 minutes. Lastly, add the tomatoes and after which you can season with salt and freshly ground black pepper. Serve warm.
Customarily, dark greens tend to be eaten on New Year's Day, with black-eyed peas and cornbread. This classic supper is claimed to guarantee prosperity in the coming yr, since some people believe that dark leaves can resemble folded up money. Cornbread can be used to absorb the yummy broth made by this dark greens meal. The broth has been referred to as "pot liquor."
dark Greens Recipe:
1 pound dark greens, washed, lightly dried in towels and chopped to the length your liking. I prefer to leave my dark leaves in huge pieces given that the leaves will wilt anyway as soon as cooked. However, other people, like my brother, prefer their leaves cut up much like lettuce leaves.
1 1/2 tablespoon of olive oil or Canola oil (avoid the use of peanut oil, due to its somewhat strong flavor)
A single tablespoon butter 1/2 of a large white-colored or yellow onion finely diced
1 teaspoon of red pepper flakes or 1/2 teaspoon of hot sauce like Tabasco
2 cloves of garlic, peeled and minced
Several cups of vegetable (vegetarian) or chicken base
2 ripe tomatoes, sliced
Salt/pepper to preference
Directions for making dark greens:
Warm up the cooking oil and the butter in a very big pan over moderate heat until the two are melted together, swirl the pan once in a while to make certain that your butter doesn't burn. Saute the white and yellow onions then pour in the red pepper flakes and minced garlic. If you are using hot sauce instead of red pepper flakes, do not add the Tobasco sauce in the to the butter, oil and onions at this step. Rather, wait until the chicken stock is mixed in to the fry pan and then it is best to add the hot sauce.
Stir the white and yellow onions and garlic regularly and keep a close eye on them as they saute to ensure that the diced garlic will not burn and, secondly, to also ensure that the cooking oil doesn't get too hot and start to smoke. Ideally, the minced garlic should begin to turn a deep golden brown after a few minutes of cooking as well as the onions will become clear. Add in the dark greens and steam for one more minute. Put in the vegetarian stock and Tobasco sauce (if you want), the pan and simmer. Cook till the dark greens are soft and wilted, about 40 minutes. Lastly, add the tomatoes and after which you can season with salt and freshly ground black pepper. Serve warm.
About the Author:
Looking to find the best Southern ozark pudding dessert or a terrific lemon chess pie, then visit www.soul-food-recipes.net .
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