Friends Drift Inn Recipes
Greens on a Winter’s Day
Winter has been a little unusual here in Appalachia. Heavy snows in December are rare. A couple of moderate snows in late January and early Febuary are the norm. So much for global warming.
On a normal year, Mom and I could go pick greens past Thanksgiving. Fresh from the garden, or fresh from the grocery, cooked greens are a staple in Appalachia. If we are harvesting from the garden, we pick a bushel and a half. Greens wilt down when cooked.
If we have cooked too much for one meal, leftover greens are always welcome on a cold winters day.
We dish these up with some apple cider vinegar and a sprinkle of hot sauce.
Greens should be served with cornbread muffins to sop up the potliker. It’s a rule.
Who’s rule? My rule! I think Edna Lewis would approve!
Cooked Mustard Greens Recipe
Side Dish, Greens, Southern Food
- Mustard Greens (Need I remind you ORGANIC preferred?)
- Ham Hock
- Freshly grated Nutmeg to taste
- Salt and pepper to taste
1. Amount of greens depends on how many you wish to serve, and if you want leftovers. We like leftovers, so I figure about a pound of greens per person.
2. Wash greens thoroughly in cold water. Remove tough stems and discard for compost.
3. Place greens in an enameled kettle (non-reactive). Add about 3 inches of water.
4. Add ham hock.
5. Grate a small amount of nutmeg into the mix. (For 6 pounds of greens, I use just over 1/4 teaspoon)
6. Cook down on a medium heat until tender…in the neighborhood of 30 – 45 minutes depending on how much potliker you like. (Charlie likes very little liquid remaining, then adds vinegar at the table…I like the broth and embrace cornbread sopping) Don’t let the liquid go dry!
7. Salt and pepper to taste. We sometimes add a dash of homemade hot sauce or a sprinkle of hot pepper flakes for kicks and giggles. I have seen some folks add a teaspoon or so of diced onion over the greens at tableside. That is not our custom.
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Friends Drift Inn Recipes Gardening and Hot Flashes