Edna Lewis Greens Recipes
EDNA LEWIS' GREENS
Edna Lewis observes that "Greens were one of the most important vegetables in the South. They were considered to have great nutritional value. We hunted the lowland during the winter for wild watercress and early spring for wild mustard, shoots of poke plants, and such greens as lamb's quarters or pigweed; then we'd harvest the cultivated greens such as rape, turnip greens, mustard, and wild purslane. All of these greens were cooked with pork as a seasoning." "We used cured pork or a cut of pork known as streak of lean. I prefer cured or smoked pork, whichever is on hand, for seasoning. Many of the wild greens have been wiped out because of farmers using weed killers; many of these greens are weeds. However, you can still find many of the wild greens at the greenmarkets from farmers who do not use chemicals. If you do not see the greens, ask-the farmers will happily bring them in for you."
Provided by Molly O'Neill
Categories Cookstr Recipes
Number Of Ingredients 2
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.
GREEN BEANS IN PORK STOCK
Edna Lewis first developed this recipe as a way of jazzing up canned green beans, which she appreciated for their economy. These days, fresh green beans are available and affordable all year long, so we happily adapted the recipe.
Provided by Edna Lewis
Yield Makes 6 (side dish) servings
Number Of Ingredients 3
Steps:
- Bring ham hock and water to a boil with 2 1/2 teaspoons salt and 1 teaspoon pepper in a medium pot. Add green beans and cook, uncovered, until very soft, about 1 hour.
- Transfer ham hock to a cutting board and discard skin, then finely chop meat, discarding bone.
- Reserve 1 cup cooking liquid. Drain beans, then toss with ham and reserved cooking liquid. Season with salt and pepper.
BEETS IN VINAIGRETTE
Provided by Edna Lewis
Categories Onion Side Vegetarian Lunch Beet Parsley Boil Gourmet Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Cover beets generously with water in a heavy medium saucepan and simmer until tender when pierced in center with a knife, 30 to 45 minutes. Drain in a colander and cool to warm, then slip off skins. Cut beets into 1/4-inch slices.
- Meanwhile, whisk together vinegar, onion, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Add oil in a slow stream, whisking, then add warm beets and parsley and toss. Season with additional sugar and salt. Serve warm or at room temperature.
SIMMERED GREENS WITH CORNMEAL DUMPLINGS
Provided by Edna Lewis
Categories Leafy Green Vegetable Side Kwanzaa Bacon Cornmeal Winter Collard Greens Mustard Greens Simmer Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 6 (side dish) servings
Number Of Ingredients 9
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
I have no idea who Edna is, but this sounds like a good way to cook up some Southern greens. From Southern Living, August 2000.
Provided by lazyme
Categories Greens
Time 1h32m
Yield 2-4 serving(s)
Number Of Ingredients 4
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.
HOPPIN' JOHN
Provided by Edna Lewis
Categories Rice Side New Year's Day Ham Winter Simmer Gourmet Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 to 8 servings
Number Of Ingredients 6
Steps:
- Bring all ingredients except rice to a boil in a large heavy pot, skimming any foam, then simmer, covered, until peas are barely tender, about 30 minutes. Transfer 4 cups peas and 4 cups cooking liquid to a heavy medium pot. Transfer ham hock to a cutting board, then set aside remaining peas and liquid in larger pot.
- Discard skin from ham hock and chop meat, discarding bone. Stir rice and ham into smaller pot of peas with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Bring to a rolling boil. Stir, then simmer, tightly covered, over very low heat until rice is tender and liquid is absorbed, about 30 minutes. Remove from heat and let hoppin' John stand 10 minutes.
- Meanwhile, simmer remaining peas and liquid, covered, until peas are tender, about 10 minutes. Serve with hoppin' John.
EDNA LEWIS'S BISCUITS
Edna Lewis mastered dozens of bread and biscuit recipes over the years, and in "The Taste of Country Cooking," she offers two for biscuits; this is the flannel-soft version. Be sure to use homemade baking powder, which you can make easily by sifting together 2 parts cream of tartar with 1 part baking soda. It leaves no chemical or metallic taste.
Provided by Francis Lam
Categories side dish
Yield About 1 dozen
Number Of Ingredients 6
Steps:
- Take a large bowl, sift into it the measured flour, salt, soda and baking powder. Add the lard, and blend together with a pastry blender or your fingertips until the mixture has the texture of cornmeal.
- Add the milk all at once by scattering it over the dough. Stir vigorously with a stout wooden spoon. The dough will be very soft in the beginning but will stiffen in 2 or 3 minutes. Continue to stir a few minutes longer.
- After the dough has stiffened, scrape from sides of bowl into a ball, and spoon onto a lightly floured surface for rolling. Dust over lightly with about a tablespoon of flour as the dough will be a bit sticky. Flatten the dough out gently with your hands into a thick, round cake, and knead for a minute by folding the outer edge of the dough into the center of the circle, giving a light knead as you fold the sides in overlapping each other.
- Turn the folded side face down and dust lightly if needed, being careful not to use too much flour and cause the dough to become too stiff. Dust the rolling pin and the rolling surface well. Roll the dough out evenly to a 1/2-inch thickness or a bit less. Pierce the surface of the dough with a table fork. (It was said piercing the dough released the air while baking.)
- Dust the biscuit cutter in flour first; this will prevent the dough sticking to the cutter and ruining the shape of the biscuit. Dust the cutter as often as needed. An added feature to your light, tender biscuits will be their straight sides. This can be achieved by not wiggling the cutter. Press the cutter into the dough and lift up with a sharp quickness without a wiggle. Cut the biscuits very close together to avoid having big pieces of dough left in between each biscuit. Trying to piece together and rerolling leftover dough will change the texture of the biscuits.
- Place the biscuits 1/2 inch or more apart on a heavy cookie sheet or baking pan, preferably one with a bright surface. The biscuits brown more beautifully on a bright, shining pan than on a dull one, and a thick bottom helps to keep them from browning too much on the bottom. Set to bake in a preheated 450-degree oven for 13 minutes. Remove from the oven, and let them rest for 3 to 4 minutes. Serve hot.
Nutrition Facts : @context http, Calories 226, UnsaturatedFat 7 grams, Carbohydrate 25 grams, Fat 12 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 5 grams, Sodium 218 milligrams, Sugar 1 gram
GREEN PEAS IN CREAM
Provided by Edna Lewis
Categories Milk/Cream Dairy Vegetable Side Vegetarian Quick & Easy Dinner Lunch Legume Pea Spring Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 5
Steps:
- Bring a large heavy saucepan of salted water (4 teaspoons salt for 2 quarts water) to a rolling boil, then slowly add peas so water maintains a boil. Stir in sugar and cook peas, uncovered, until tender, 5 to 12 minutes, depending on size of peas.
- Drain peas in a colander.
- Boil cream in saucepan until reduced by half, 2 to 3 minutes. Add butter, peas, 1/4 teaspoon pepper, and salt to taste and cook over medium heat, stirring, until butter is melted and peas are warmed through. Stir in chervil.
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