Edna Lewis Collard Greens Recipes

EDNA LEWIS' GREENS

Steps:

• In a heavy pot over low heat, simmer the pork in 3 quarts cold water for 1 hour. Remove and discard the pork and skim the broth. This stock can be prepared 1 day ahead of time and refrigerated until needed.
• In a nonreactive large pot, warm the broth. Add the greens, cover the pot, and simmer for 20 minutes. Check a few leaves to see if they are tender: Young greens may be nice and soft after 30 minutes; older ones can require up to 2 hours of simmering. When the greens are soft, taste. Add salt if needed.
• Serve the greens hot with relish or fresh sliced onions and vinegar.

BRAZILIAN COLLARD GREENS

Steps:

• Wash leaves and drain, but don't dry. Stack a few leaves, with a large one on the bottom, and roll them up in a tight cylinder, so the stem runs along the length of the roll. Hold it tightly, and shave it crosswise into very thin ribbons. Cut all the greens this way.
• In a large skillet or Dutch oven over high heat, heat the oil until shimmering, add garlic and stir. When the garlic is golden, add the collards, and cook, tossing thoroughly with tongs, until they're all dark green, tender with a little bit of crunch. Add salt to taste.

SIMMERED GREENS WITH CORNMEAL DUMPLINGS

Steps:

• Score bacon 2 or 3 times (do not cut all the way through), then simmer in water in a wide 6-quart pot, covered, 1 hour.
• Discard any coarse stems from greens and coarsely chop leaves.
• Add greens, 2 1/2 teaspoons salt, and 1 teaspoon pepper to bacon and cook, uncovered, stirring occasionally, 25 minutes.
• Meanwhile, whisk together flour, cornmeal, brown sugar, baking powder, and 1/4 teaspoon salt, then blend in butter well with your fingertips. Stir in milk until just combined. Let dough stand 5 minutes.
• With wet hands, roll rounded tablespoons of dough into balls.
• Gently place dumplings on top of greens. Cook, covered and undisturbed, over low heat until greens are very tender and silky and dumplings are puffed and cooked through, about 20 minutes. Discard bacon. Season with salt and pepper.

EDNA'S GREENS

Steps:

• Remove and discard stems and discolored spots from greens.
• Wash greens thoroughly; drain and cut greens into strips.
• Set aside.
• Slice salt pork at 1/4-inch intervals, cutting to, but not through, the skin.
• Combine salt pork, water, and pepper in a large Dutch oven; bring mixture to a boil.
• Cover, reduce heat, and simmer 1 hour.
• Add greens, and cook, uncovered, 17 minutes or until tender.
• Serve with a slotted spoon.

EDNA LEWIS'S STEAMED CHICKEN IN CASSEROLE

Steps:

• Have the chicken cut into 8 pieces. Wash and dry with a clean cloth.
• Into a heavy pot or saucepan put the butter and heat to foaming stage. Add the onions. When the onions are quite heated through, add in the chicken. Raise the flame and brown the chicken and onions well, without burning.
• When the chicken is well browned, turn the burner as low as possible, add the thyme, bay leaf, and carrots, cover with a closely fitting lid, and simmer for 1 ½ hours. Stir by shaking the pot around. The pot can be set into a preheated 250˚ oven. Be sure its quite hot when set into the oven. Cook for 45 minutes.
• If you have fresh tarragon add ½ tbs. about 15 minutes before removing from the oven, then salt and pepper to taste and swish the pot around to blend the herb. Adding the tarragon at the last gives a better flavor than if it is cooked in from the beginning. Don't use dried tarragon; it is too strong.
• The chicken wings can be removed if you like; they are added really to give thickness to the sauce, which comes from the two last wing joints.

BAKED GRITS AND COLLARDS CASSEROLE

Steps:

• Add the grits, vegetable stock, 1 1/2 teaspoons salt and 1 teaspoon pepper to a 12-cup slow cooker. Cover and cook on low until tender, 5 to 6 hours. Now that the grits are done you can build the bake!
• Preheat the oven to 350 degrees F.
• Heat the coconut oil in a 10-inch cast-iron skillet over medium heat. Add the shallots and saute until tender, about 2 minutes. Add the collards and the garlic, and sprinkle with salt and pepper. Saute to remove excess water, 1 to 2 minutes. Remove from heat.
• Add the heavy cream, collards, ricotta and half of the Gouda to the cooked grits, stirring to combine. Taste and adjust the seasoning as needed. Stir in the eggs and pour it all back into the skillet. Top with the remaining Gouda and bake until the center is just set and the top is golden brown, 35 to 45 minutes. Serve hot or warm.

SOUTHERN GRITS AND GREENS CASSEROLE

Steps:

• In a medium-size pot, cook collard greens in water (amount called for on package) and 1 tsp salt. Cook for 15 minutes, then drain and squeeze out excess moisture.
• Meanwhile, in a large heavy bottomed pot bring chicken broth, half and half and garlic salt to a boil. Whisking constantly add grits in a single stream. Lower heat to medium-low and cover. Cook, stirring occasionally to prevent sticking, for 20-25 minutes or until creamy. May add more broth or half and half to thin, if needed.
• After frying bacon, remove to paper towels and crumble. Cook onion in 1 Tbsp drippings until softened, about 2 minutes.
• Remove grits from heat, add cream cheese and 2 Tbsp butter. Stir until fully melted. To the grits add greens, 1 cup shredded cheese, 1/2 Parmesan cheese, 1/2 cooked bacon, hot sauce and black pepper. Mix until fully combined.
• To bake: Preheat oven to 350°F. Butter a 13 x 9 inch baking dish using 1 Tbsp butter or spray with cooking spray. Pour grits and greens into the dish. Top with remaining shredded cheese, Parmesan cheese and bacon. Bake for 20 minutes or until bubbly and cheese is lightly golden. May broil to brown further, if desired.
• Let stand 5 minutes, garnish with green onion and serve with additional hot sauce on the side, if desired.