Post by Hellonlinks on Jan 4, 2006 23:47:11 GMT -4
No Southern meal is complete without some greens. Don't throw
away the liquid in the pot after you drain the greens. It is known as
"pot liquor" and can be served as a soup or used to dunk cornbread.
Boiled Greens
3 lbs (1.3 Kg) collard, mustard, or turnip greens
1 lb (450 g) salt pork, rind removed and cut into small dice
2 cups (500 ml) water
1 medium onion, chopped
1 tsp (5 ml) sugar
Salt and freshly ground pepper to taste
Trim any brown spots from the greens and strip the leaves from their
stems, discarding the stems. Fry the salt pork in a large, heavy pot
over moderate heat until crisp and brown, about 10 minutes. Add the
remaining ingredients and bring to a boil. Add the greens and simmer
tightly covered until the greens are tender, about 45 minutes. Drain,
reserving the liquid, and serve immediately. Serves 4 to 6.
away the liquid in the pot after you drain the greens. It is known as
"pot liquor" and can be served as a soup or used to dunk cornbread.
Boiled Greens
3 lbs (1.3 Kg) collard, mustard, or turnip greens
1 lb (450 g) salt pork, rind removed and cut into small dice
2 cups (500 ml) water
1 medium onion, chopped
1 tsp (5 ml) sugar
Salt and freshly ground pepper to taste
Trim any brown spots from the greens and strip the leaves from their
stems, discarding the stems. Fry the salt pork in a large, heavy pot
over moderate heat until crisp and brown, about 10 minutes. Add the
remaining ingredients and bring to a boil. Add the greens and simmer
tightly covered until the greens are tender, about 45 minutes. Drain,
reserving the liquid, and serve immediately. Serves 4 to 6.