Southern Comfort II
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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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Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Food Magazine
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La Belle Cuisine
"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
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,
leafy greens are the cornerstone of true Southern cooking.
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…”
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
bacon, cut into 1/4-inch dice
1 small red
onion, minced (about 1 cup)
2 large cloves
1/2 – 3/4 cup
homemade chicken stock or
canned low-sodium broth
teaspoons cider vinegar
1. Bring 2
quarts water to a boil in a soup kettle or other saucepan. Add
teaspoons salt and the greens and stir until wilted. Cover and
greens are just tender, 7 to 8 minutes. Drain in a colander.
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
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
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
adding more stock if necessary, until the greens are
tender and juicy
and most of the stock has been absorbed, about
vinegar and season with salt and pepper to taste. Serve immediately.
Southern-Style Greens with Andouille
Sausage and Red Pepper
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
the cooked sausage back to the pan along with the greens.
Southern-Style Beans and Greens
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:
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