How To Season Dark Greens

By Kathy Smith

This dark greens recipe truly highlights what you can do with dark greens and how they can be steamed in conjunction with so many things including ham, drumsticks, bacon, pork chops, and oftentimes just some other produce. I enjoy dark greens with fresh homegrown tomatoes or chow chow (green relish). You will notice that dark greens have leaves relatively thicker than lettuce which means these are fantastic for cooking and serving hot.

Customarily, dark greens tend to be eaten on New Year's Day, with black-eyed peas and cornbread. This classic supper is claimed to guarantee prosperity in the coming yr, since some people believe that dark leaves can resemble folded up money. Cornbread can be used to absorb the yummy broth made by this dark greens meal. The broth has been referred to as "pot liquor."

dark Greens Recipe:

1 pound dark greens, washed, lightly dried off in towels after which chopped to the size your taste. I prefer to leave my dark leaves in huge pieces since the leaves will wilt anyway once cooked. However, other people, like my brother, enjoy their leaves chopped up much like lettuce leaves.

A single 1/2 tablespoon of olive oil or Canola oil (don't use peanut oil, due to its slightly strong flavor)

1 tablespoon butter 1/2 of a large white or yellow onion finely diced

A single teaspoon of dried-out red pepper flakes or 1/2 tsp of hot sauce like Tabasco

2 cloves of garlic, peeled and minced

3 cups of vegetable (vegetarian) or chicken stock

2 ripe tomatoes, sliced

Salt/pepper to taste

Directions for preparation:

Heat up the oil and the butter in a very big pan on top of medium heat so that the two are dissolved together, swirl the skillet occasionally to make sure that the butter doesn't burn. Saute the white and yellow onions then mix in the red pepper flakes and then the garlic. If you are using Tobasco sauce instead of red pepper flakes, do not add the hot sauce in the pan at this step. It is best to, wait until the vegetable stock is added to the fry pan and then it's always best to add the hot Tobasco sauce.

Stir the white and yellow onions and garlic regularly and keep a close eye on them as they saute to ensure that the diced garlic will not burn and, secondly, to also ensure that the cooking oil doesn't get too hot and start to smoke. Ideally, the minced garlic should begin to turn a deep golden brown after a few minutes of cooking as well as the onions will become clear. Add in the dark greens and steam for one more minute. Put in the vegetarian stock and Tobasco sauce (if you want), the pan and simmer. Cook till the dark greens are soft and wilted, about 40 minutes. Lastly, add the tomatoes and after which you can season with salt and freshly ground black pepper. Serve warm.

About the Author:

Grab The Post URL

HTML link code:
BB (forum) link code:

Leave a comment

  • Google+
  • 0Blogger
  • Facebook
  • Disqus

0 Response to "How To Season Dark Greens"

Post a Comment

comments powered by Disqus