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Message
Let's talk about greens
Posted on 11/13/15 at 1:51 pm
Posted on 11/13/15 at 1:51 pm
I've been on a major greens kick lately. I never used to like them, but something told me to get them the other day when I was getting lunch at Matherne's and man I've been craving them like none other ever since. That funky tang has the wisdom of the ages in it.
Anybody make them? What's the secret?
What's your favorite spot to get them in Baton Rouge?
Anybody make them? What's the secret?
What's your favorite spot to get them in Baton Rouge?
8
Posted on 11/13/15 at 1:55 pm to LSUTigersVCURams
quote:
What's the secret?
Wash them until they are clean. Then wash them 5 more times.
Posted on 11/13/15 at 1:59 pm to Artie Rome
yep
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
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
Posted on 11/13/15 at 2:01 pm to LSUTigersVCURams
Meridian Dog's post here makes some delicious greens. I used a 1 bunch Mustard greens, 1 bunch turnip greens, and 1 bunch collard greens.
LINK
LINK
Posted on 11/13/15 at 2:02 pm to cgrand
Sub sugar with Some honey when the pork and onions is ready
Posted on 11/13/15 at 2:02 pm to LSUTigersVCURams
I cook mustards a lot. I usually melt some bacon grease and brown a hock or so in the grease. Then, I saute some chopped onions in that, add the wet washed greens and after the pot liquor starts to show up, I add some local honey, salt and a pepper. Simmer to your liking. Some folks like them to have a little crunch. Some like them cooked down completely.
Remember that what looks like a lot isn't because they cook down very quickly. You don't need as big a pot as you may think. I just add some and as they wither, I add more until I've added all the greens.
Emeril has a good greens recipe which is also served in his restaurant. Delicious.
Remember that what looks like a lot isn't because they cook down very quickly. You don't need as big a pot as you may think. I just add some and as they wither, I add more until I've added all the greens.
Emeril has a good greens recipe which is also served in his restaurant. Delicious.
Posted on 11/13/15 at 2:02 pm to Artie Rome
quote:
Wash them until they are clean. Then wash them 5 more times.
This. Although.. Frozen/bagged greens aren't nearly as different from fresh as some other vegetables. I've made smothered greens with frozen collards/mustards before, and they were fine.
OP: The secret is a ham hock (or if you don't have it, bacon in a pinch). Cook until brown and crispy, don't stir too much -- you want it to stick to the pot and leave some brown bits. I cook mine in enameled cast iron to make sure I get some good stickage. Add onion/shallot. Then add garlic. Cook until translucent. Put your greens in there and saute until wilted. Add in chicken stock or water with a little chicken base. Season (but be careful - they absorb spice like crazy) to your liking. Let cook for a long time. 30 minutes minimum, but I want closer to an hour.
Some people like a little vinegar in theirs, but I've never done that so I can't vouch for it.
Oh, and if you do it fresh, you want to pull the leafy part off of those massive stems.
This post was edited on 11/13/15 at 2:04 pm
Posted on 11/13/15 at 2:06 pm to Dire Wolf
quote:
Sub sugar with Some honey when the pork and onions is ready
oh lawd
Posted on 11/13/15 at 2:06 pm to LouisianaLady
quote:
Some people like a little vinegar in theirs, but I've never done that so I can't vouch for it.
I just use a splash of pickled jalapenos juice.
Posted on 11/13/15 at 2:06 pm to Dire Wolf
Oh man, that would be good.
Posted on 11/13/15 at 2:11 pm to Dire Wolf
I prefer mustard to collard. Cut the stems put. Turnip greens cooked with the turnip root then mashed with some butter is good. Spinach is a good one too. A soft boiled egg on top then cut open and let the yolk run with the greens is very good. Cook as all posts above
But most importantly- you have to have cornbread with them to soak up the pot liquor.
But most importantly- you have to have cornbread with them to soak up the pot liquor.
Posted on 11/13/15 at 2:16 pm to LouisianaLady
Nothing like some home cooked mustard greens. If you don't have the smoked ham hocks, some smoked turkey necks does the trick too. I tend to use both thou.
Posted on 11/13/15 at 2:18 pm to Martini
quote:
Turnip greens cooked with the turnip root then mashed with some butter is good
I messed up and bought rutabugas the last time I cooked greens. It turned out pretty well but it took them larger to cook.
quote:
But most importantly- you have to have cornbread with them to soak up the pot liquor.
I make it a full meal that way.
This post was edited on 11/13/15 at 2:21 pm
Posted on 11/13/15 at 2:27 pm to LSUTigersVCURams
Duck n Greens/thread. With cornbread .
Posted on 11/13/15 at 2:29 pm to LSUTigersVCURams
I like them wet with dew in early morning. I like them uncut so they are slower. I prefer putting up an incline than downhill.
Posted on 11/13/15 at 3:12 pm to Martini
quote:
But most importantly- you have to have cornbread with them to soak up the pot liquor.
No doubt and in a cast iron skillet with hot bacon grease before the batter is added makes it the bomb.
Posted on 11/13/15 at 5:29 pm to Gris Gris
Ham hocks don't turn me on, so living right outside of New Orleans, I use pickled pork. Sauteed with bacon and onions.I like turnip, collard and mustard mixed(fresh only).
This post was edited on 11/13/15 at 8:15 pm
Posted on 11/13/15 at 6:11 pm to OTIS2
pork chops too
Posted on 11/13/15 at 7:24 pm to TH03
I usually do a mix of mustard, turnip, and collards. My folks always have a garden full. Stock pot jammmmed full cooks down.
If I'm too lazy to wash and strip the stems, or greens are out of season, I will buy frozen. Frozen mustards are fine, but the others often have big stems in them.
Moved from smoked hocks to smoked turkey wings. Flavor is as good, and the meat is better tasting.
I like to cook them all the way down. Serve with a pour of jalapeño juice and a few slices, plus cornbread.
If I'm too lazy to wash and strip the stems, or greens are out of season, I will buy frozen. Frozen mustards are fine, but the others often have big stems in them.
Moved from smoked hocks to smoked turkey wings. Flavor is as good, and the meat is better tasting.
I like to cook them all the way down. Serve with a pour of jalapeño juice and a few slices, plus cornbread.
Posted on 11/13/15 at 8:16 pm to LSUTigersVCURams
When cooking them down use chicken stock with the water ..
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