VEGETABLE RECIPE - 742
A POT
OF
GREENS "SOUTHERN STYLE"
Fresh collards
Mustard
Turnip greens
Or
can use all three of above mixed together.
(Frozen ones taste just like the box.
Don't even fool with them). 1 turnip, softball size
1/2 lb. lean side meat
Salt Pressurecooker
Fresh greens are sandy and must be thoroughly washed in several changes of water.
A clean laundry tub works well or you can actually put them in the washer on the delicate cycle, no soap, just a little lemon juice and let them
swish around in there, but don't let them spin.
And don't let anybody see you
do it.
Pull the green leafy part off the tough stems and tear into pieces with your hands. Discard the stems. You will think that you have enough greens to
feed an army when you start, but greens yield about half their weight and also
cook down to a smaller amount, like cabbage.
Following your pressurecooker directions, put them in your cooker with the recommended amount of water
usually a halfcup.
Chicken or beef broth works well too.
Cut the side meat up into 2 x 2 inch chunks and distribute throughout the greens.
Dice the turnip up and sprinkle across the top.
I find that it takes about 15 minutes of pressure
to cook them to the proper Southern degree of tenderness.
When the pressure
goes down, remove them from the pot and place in a large deep pan.
They should
be darkgreen and soft, not chewy at all.
DO NOT DRAIN.
Chop the greens and turnips and sidemeat all up together.
Sprinkle with salt to taste.
Place in serving dish and serve warm with corn bread to soak up the potliquor.
VEGETABLE RECIPE - 743
DOWNHOME
GREEN
BEANS
AND
POTATOES
1 1/2 lbs. fresh green beans
8 slices bacon, quartered
1 sm. onion, chopped
5 c. water
1 tsp. salt
1/2 tsp. pepper
1 1/2 c. cubed red potatoes
Wash beans. Trim ends and remove strings.
Cut into 1 1/2inch slices; set
aside. Fry bacon until crisp in a Dutch oven.
Remove bacon and set aside. Saute onion in drippings until tender.
Add water to cover.
Bring to a boil; add
bacon, beans, salt, pepper and return to a boil.
Cover and simmer 15 minutes. Add potatoes and cook 10 minutes or until potatoes are tender.
Drain.
Yield:
6 servings.
VEGETABLE RECIPE - 744
SLICED POTATOES
BAKED
IN OVEN
Slice potatoes, season with salt and pepper and fresh herbs.
Mix well with olive oil, layer in dish and bake 25 minutes at 400 degrees.
Variation:
Slice potatoes, season with salt, pepper, and orange peel.
Mix.
Layer in
greased dish, cover with whipping cream and bake 25 minutes at 400 degrees.
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