Slow Cooked Greens
4 SERVINGS
Ingredients:
2 bunches Mixed greens (turnip greens, collard greens,mustard greens, beet greens, kale, or sorrel)
3/4 cup Bacon, 1/4 inch (.6 cm) dice
1/2 cup Celery, 1/4 inch (.6 cm) dice
2 cups Onions, 1/4 inch (.6 cm) dice
1 cup Green bell pepper, 1/4 inch (.6 cm) dice
1 Ham hock
2 tablespoons Red wine vinegar
1/8 teaspoon Red pepper flakes
1 cup Water
To taste Salt and black pepper
Method:
Pick over the greens to remove any tough stems, veins, and yellow leaves. Wash and drain thoroughly.
Cut into 2-inch (5 cm) pieces and set aside.
Cook the bacon over medium-high heat until fat has been rendered, brown but not crisp, 3 to 5 minutes.
Add the celery, onion, and bell pepper and cook 5 minutes.
Reduce the heat to medium and add the greens. Cover and cook, stirring occasionally, until greens are wilted, about 10 minutes.
Add the ham hock, vinegar, and red pepper flakes; cover and cook 15 minutes.
Add the water, cover, and simmer for 11/2 hours, stirring occasionally.
Correct the seasoning.
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