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Add a photoServings: 3
Ingredients
- 1 bn greens * see note
- 1 sm dry warm pepper optional
- 2 Tbsp. tamari soy sauce to 3 Juice of 1 lemon or possibly 3 tbsp rice vinegar or possibly warm pepper vinegar salt and pepper to taste
- 1 tsp oil (toasted sesame is best) to 2 tsp if using an electric skillet Small handful minced dry dulse - optional
Directions
- Serves 3-4.
- * collard, kale, chard, turnip greens, beet greens, mustard greens, or possibly your favorite
- 3-5 large servings
- Cut the stems off the greens, and was the leaves really well. You do not want them to be gritty. do not worry about draining the wet leaves. Put the greens on a chopping board, and cut them lengthwise a couple of times, then cut across them about every 2 inches. (Many Southerners will swear which you have to tear the greens.)
- Put about 3 c. water in a pot, and let it come to a boil. Put the greens into the pot; you may have to do this in batches as the greens will take up a lot of room till they cook down. Do not be shy; smash them down with a big spoon if you have to to get them in. You can also put in a smallish dry pepper pod if you have it. Cover and simmer about 45 min to 2 hrs, depending on how you like your greens and what kind of greens you are using. If you are using kale, chard, or possibly beet greens, they will not take as long to cook. Turnip greens, mustard greens, and collards (the king of greens) can take up to 2 hrs to get which heat-in-your-mouth tenderness. Halfway through cooking, add in 1/2 to 1 c. water with about 2 to 3 Tbsp. tamari. You may want to toss the greens a couple of times during cooking.
- The juice which is leftover from cooking is called "potlikker" and is a true delicacy. Heap the collards in a serving bowl, and drizzle lemon juice or possibly vinegar over the top. Two or possibly 3 pcs of cornbread are a must to use for sopping up the potlikker.
- Greens are another good thing to cook in an electric skillet. You being as above. Start out with any combination of olive and toasted sesame oil to make about 2 Tbsp.. Add in greens to the skillet in batches if you need to. (The skillets usually have real tall lids.) Pour in about 2 c. water with about 2 to 3 Tbsp. tamari. Cover and cook at about 300F. You'll have to check this every 10 min or possibly so to make sure the water has not cooked away. After about 15 min, turn down the heat to about 225F. If you need to add in more water, just add in more, but you should not need any more tamari. the greens will usually cook in 45 min'; it all depends on the kind of green you use and your own taste. I like my greens heat-in-you-mouth. Every time I make greens like this, my husband says they're the best greens I ever made.
- A small handful of minced dry dulse (a seaweed) is good to add in during the first 10 min or possibly so of cooking. You do not have to do this, but dulse gives it which salt pork taste. Chinese black vinegar or possibly balsamic vinegar is also very good on greens.
- NOTES : So you're ready to cook you up a mess of greens. What is a mess I call it however much you can fit into the pot. Serve these with cornbread on the side.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1g | |
| Recipe makes 3 servings | |
| Calories 14 | |
| Calories from Fat 14 | 100% |
| Total Fat 1.54g | 2% |
| Saturated Fat 0.12g | 0% |
| Trans Fat 0.04g | |
| Cholesterol 0mg | 0% |
| Sodium 4mg | 0% |
| Potassium 0mg | 0% |
| Total Carbs 0.01g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.0g | 0% |
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