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Southern-Style Greens with Variations



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"The standard item of food that appeared almost daily at my mother's table
were one form of greens or another, always cooked with pieces of pork..."
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Cook's Illustrated
Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Food Magazine










 Stonewall Kitchen, LLC

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Southern Hospitality
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"Each night the hunchback came down the stairs with the air
of one who has a grand opinion of himself. He always smelled
slightly of turnip greens, as Miss Amelia rubbed him night and
morning with pot liquor to give him strength."

~ Carson McCullers, in 'Ballad of the Sad Café'


Southern-Style Greens with Variations

American Classics
by the Editors of Cook’s Illustrated Magazine,
2002, Boston Common Press


“Uttering the words ‘collard greens’ can bring out the Southern drawl
in almost anyone. Along with turnip and mustard greens and kale,
these tough, leafy greens are the cornerstone of true Southern cooking.
Although many old-fashioned recipes tell you to cook greens for hours
to make them tender, we found that they are actually easy to overcook.
Yet when undercooked, they resemble cheap shoe leather with a tannic
bite. We wanted authentic perfectly cooked Southern greens, with lots
of flavor and a healthy chew…”

Serves 4

2 pounds tough, assertive greens, such as collards, kale,
mustard, or turnip, stemmed, washed in several
changes of cold water and coarsely chopped
[The cookbook includes illustrations of the best
way to accomplish this task.]
4 slices bacon, cut into 1/4-inch dice
2 teaspoons unsalted butter
1 small red onion, minced (about 1 cup)
2 large cloves garlic, minced
1 teaspoon brown sugar
1/2 – 3/4 cup homemade chicken stock or
canned low-sodium broth
1 1/2 teaspoons cider vinegar
Ground black pepper

1. Bring 2 quarts water to a boil in a soup kettle or other saucepan. Add
1 1/2 teaspoons salt and the greens and stir until wilted. Cover and
cook until greens are just tender, 7 to 8 minutes. Drain in a colander.
Rinse the kettle with cold water to cool, then refill with cold water.
Pour the greens into cold water to stop the cooking process. Lift a
handful of greens out of the water, and squeeze until only droplets
fall from them. Repeat with the remaining greens.
2. Cook the bacon in a large sauté pan over medium heat until lightly
browned but not too crisp, 7 to 8 minutes. Transfer the bacon with
a slotted spoon to a paper towel-lined plate.
3. Add the butter to the hot bacon fat and heat over medium heat until
it has melted and the foaming has subsided, about 1 minute. Add
the red onion and sauté until softened and browned, about 10
minutes. Add the garlic, brown sugar, cooked greens, and cooked
bacon and toss. Add 1/2 cup stock and cook over medium-high heat,
adding more stock if necessary, until the greens are tender and juicy
and most of the stock has been absorbed, about 5 minutes. Add the
vinegar and season with salt and pepper to taste. Serve immediately.

Southern-Style Greens with Andouille
Sausage and Red Pepper

Follow the recipe for Southern-Style Greens. Replacing the bacon in
step 2 with 10 ounces andouille sausage, cut in half lengthwise and
then sliced crosswise into 1/4-inch pieces. Cook the andouille over
medium heat until cooked through, about 5 minutes. Transfer the
cooked sausage to a paper towel-lined plate. In step 3, add 4 table-
spoons butter to the pan and add 1/2 large red bell pepper, cut into
1/2-inch dice, along with the red onion. Proceed as directed, adding
the cooked sausage back to the pan along with the greens.

 Southern-Style Beans and Greens

Follow the recipe for Southern-Style Greens, adding two 15 1/2-ounce
cans white beans, drained and rinsed, and 1 tablespoon minced fresh
savory along with the cooked greens in step 3.

Featured Archive Recipe:
Chou Glorieux
Collards with Cornmeal Dumplings
Dooky Chase's New Orleans Green Beans
Emeril's Smothered Greens with
Ham Hock Gravy

Southern Green Beans

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