Greens can be a real pain in the you know what to pick and cook. First of all, you have to pick a lot for a meal. When you think you have enough, then pick more! The greens were very young and tender so I was careful when picking to only get the tops and leave the stems. Wash the greens in a sink of cold water, removing them from the water to allow the grit and sand to sink to the bottom. You may have to do this a couple of times. Since I picked these while the greens were young and tender, there was no need to remove the stems.
Now it is time to season the greens with salt, pepper, a tablespoon of sugar, and some fat. Traditionally in the South, we use fat back, also known as streak o' lean or salt pork, a fat cut of pork from the belly, back or sides, cured by salting. Fry the fat back until crispy and brown and add the drippings to the greens.
Continue to simmer the greens until tender. Since the greens were young and tender, they were ready to eat in about 3o minutes. Our meal was simple - greens, crowder peas and cornbread. Kenny topped his greens with Sweet Tomato Relish while I opted for the Green Tomato Relish and, if I say so myself, it was delicious!
They look very fresh and healthy! I wish i could have my own garden but such is the challenge of city living. i am envious of your harvest. :)
ReplyDeleteIf you are ever in Georgia, stop by for some greens!
ReplyDeleteHello Susan, pleased to meet you. I love all this southern food,(not too sure about weenies though!) these turnip greens sound fantastic. There are similar types of 'greens' available here on the markets. I hope you enjoy your trip to Italy, thanks for stopping by our blog.
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