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re: Let's talk about greens
Posted on 11/13/15 at 10:04 pm to robins08
Posted on 11/13/15 at 10:04 pm to robins08
I use beef base in mine. I also add garlic powder,onion powder, seasoning salt, and black pepper. I add hot sauce on my plate. I usually cook mixed greens. Right now I've got turnips,mustard, collards, and giant radishes(Groundhog variety). This is the first year I've had the radishes. I planted them to penetrate and break up my rock hard clay. The greens are really good. If I don't have beef base I use bacon, smoked pork, or smoked ham.
1
Posted on 11/14/15 at 1:39 am to bovine1
I dice bacon & pepperoni, almost burn them in a skillet, and pour drippings + water + oil into pot to cook the greens. Add bacon and pepperoni after they are cooked until pepperoni hydrates.
Top with hot sauce or chow chow
Top with hot sauce or chow chow
Posted on 11/14/15 at 10:48 am to LSUTigersVCURams
Picked fresh from the garden, on a cool, early (this) morning. Mustard and turnip mixed...mostly mustard. Washed and into a pot of salty boiling water with bacon, salt pork, and tasso. Cook down till tender. Add T-roots toward the end. They'll be good tonight with fried catfish, hush puppies, and hot pepper sauce.
Posted on 11/14/15 at 8:29 pm to LSU Tiger Bob
There's a million ways to season them, I use a pressure cooker to make a stock with ham hocks then add it to the greens with some garlic and thyme. Here's the secret to greens that aren't bitter......cook them for a long time, like a few hours. Even the bitterest greens will be perfect.
Posted on 11/15/15 at 11:20 am to sleepytime
Probably in the minority here but I can't stand the flavor of hock meat. I'll take andouille, smoked sausage, Tasso or bacon in my greens (preferably mustards or turnips). Y'all can have the hocks.
I enjoy Donald Links recipe. Simple and very good. Pepper vinegar and cornbread are required by law.
I enjoy Donald Links recipe. Simple and very good. Pepper vinegar and cornbread are required by law.
Posted on 11/15/15 at 7:30 pm to Geaux2Hell
Deer sausage is my go-to meat in greens, heavy smoke
Posted on 11/16/15 at 2:12 pm to LSUfan20005
Greens thread got me craving some greens myself:
Did collards, kale and spinach(couldn't find mustard)
with thick cut bacon & tasso, caramelized onions & garlic.....served with some pepper vinegar.
Kale
These were really good IMO
Did collards, kale and spinach(couldn't find mustard)
with thick cut bacon & tasso, caramelized onions & garlic.....served with some pepper vinegar.
Kale
These were really good IMO
Posted on 11/16/15 at 2:25 pm to BooDreaux
I've never cooked kale. If you just substitute it for collard/mustard/turnip greens and cook the same way does it turn out as dood?
Posted on 11/16/15 at 2:33 pm to jchamil
I'm not a kale fan.
Add cracklings to the greens a few minutes before serving. Softens them just a bit but still has a crunch. Or serve them on top-like a garnish.
Take greens drained well, shredded ham hock or whatever meat, black eye peas and broken cracklings - wrap in spring roll or egg roll wrapper and fry until brown.
Or you can do the above, add turnip roots or boiled chopped potato and put in a pie shell then pie shell on top for pot pie.
Add cracklings to the greens a few minutes before serving. Softens them just a bit but still has a crunch. Or serve them on top-like a garnish.
Take greens drained well, shredded ham hock or whatever meat, black eye peas and broken cracklings - wrap in spring roll or egg roll wrapper and fry until brown.
Or you can do the above, add turnip roots or boiled chopped potato and put in a pie shell then pie shell on top for pot pie.
This post was edited on 11/16/15 at 2:35 pm
Posted on 11/16/15 at 2:48 pm to jchamil
quote:
I've never cooked kale. If you just substitute it for collard/mustard/turnip greens and cook the same way does it turn out as dood?
Martini
quote:
I'm not a kale fan.
Martin & JC I really didn't want to use kale myself as I'm not a fan of the taste either...with it being the only choice figured I'd give it a try......was nothing off-putting about it at all.....I'd use them again myself
Posted on 11/16/15 at 3:00 pm to cgrand
quote:
then sweat some smoked pork product in a pot, chop up an onion and a jalapeño, add stock or water, greens, salt, sugar and vinegar. simmer for an hour or so, serve with cornbread
finally, adding bacon grease never made anything taste worse.
Posted on 11/16/15 at 3:49 pm to jchamil
quote:
If you just substitute it for collard/mustard/turnip greens and cook the same way does it turn out as good?
I don't use smoked meats or bacon in the kale. Garlic and pepper flakes only, with salt and pepper. Don't cook them a long time.
Heat up olive oil, garlic and pepper flakes, roll the deveined, chopped kale in the flavored oil, add a half cup of water and reduce the fire, cover and steam for 15 minutes. Keep the color bright green. Don't let em get the yellowish brown color. They're crunchy, not soft like other greens.
Posted on 11/16/15 at 4:05 pm to robins08
I make them from time to time with a very simple recipe. And i use mustard greens. Basically i get salt meat and a ham hock and cook down, add some onions, add the greens and some water. Simple and delicious.
I just found emeril's recipe and i'll try that next time.
I just found emeril's recipe and i'll try that next time.
Posted on 11/16/15 at 4:12 pm to BugAC
Also, i believe i will make a green gumbo this weekend. Made one last year and it came out pretty damn good.
Posted on 11/16/15 at 8:01 pm to BooDreaux
Posted on 11/16/15 at 8:33 pm to LSUTigersVCURams
Stock pot + Olive oil
+ Thin sliced onion, salt, crushed red pepper
+ as many greens as you can fit
+ good dark beer or 2
+ham hock
LID
wait an hour.
vinegar. lid. 10 minutes.
yum.
+ Thin sliced onion, salt, crushed red pepper
+ as many greens as you can fit
+ good dark beer or 2
+ham hock
LID
wait an hour.
vinegar. lid. 10 minutes.
yum.
Posted on 11/16/15 at 9:46 pm to BooDreaux
quote:
Martin & JC I really didn't want to use kale myself as I'm not a fan of the taste either...with it being the only choice figured I'd give it a try......was nothing off-putting about it at all.....I'd use them again myself
It's a texture thing. Not sure why. Like Curley parsley. And when I type Curley it automatically capitalizes like I'm typing about Curley Fine and not Curley parsley or Curley Q potatos.
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