Edna Lewis Recipes Vegetables

EDNA LEWIS' GREENS

Edna Lewis' Greens image

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

Number Of Ingredients 2

Ingredients

2 pounds cured pork shoulder or slab bacon
3 pounds turnip greens or mixed mustard, poke, collards, and lamb's quarters or pigweed, stems removed, well rinsed

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.

HEARTY CHICKEN NOODLE SOUP

Hearty Chicken Noodle Soup image

A broth developed from an Edna Lewis recipe makes full-flavored chicken noodle soup possible in less than ninety minutes. So good to have on those cold winter days!!

Provided by Chef mariajane

Categories Low Protein

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon vegetable oil
2 chicken breasts
2 cups boneless skinless chicken breasts, cut into 1-inch cubes
2 medium onions, cut into medium dice
2 quarts boiling water
table salt
2 bay leaves
1 large carrot, peeled and cut 1/4-inch thick
1 medium celery rib, sliced 1/4-inch thick
1/4 teaspoon dried thyme
2 cups egg noodles, preferably wide
1/4 cup fresh parsley leaves, minced
ground black pepper

Steps:

Heat oil in a large soup kettle. When oil shimmers and starts to smoke, add chicken breast halves; sauté until brown on both sides, about 5 minutes. Remove and set aside,.
Add half of chopped onions to kettle;sauté until colored and softened slightly, 2-3 minutes. Transfer to medum bowl; set aside.
Add half of chicken pieces; sauté until no longer pink, 4-5 minutes. Transfer to bowl with onions.
Sauté remaining chicken pieces. Return onions and chicken pieces (excluding breasts) to kettle. Reduce heat to low, cover, and simmer until chicken releases its juices, about 20 minutes. Increase heat to high; add boiling water along with both breast halves, 2 teaspoons salt, and bay leaves. Return to a simmer, then cover and barely simmer until chicken breasts are cooked and broth is rich and flavorful, about 20 minutes.
Remove chicken breasts from kettle; set aside. When cool enough to handle, remove skin from breasts, then remove meat from bones and shred into bite-size pieces; discard skin and bone. Strain broth; discard bones. Skim fat from broth, reserving 2 tablespoons (broth can be covered and refrigerated up to 2 days).
Return soup kette to medium-high heat, Add reserved chicken fat. Add remaining onions, along with carrot and celery; sauté until softened, about 5 minutes. Add thyme, along with broth and chicken; simmer until vegetables are ender and flavors meld, 10-15 minutes. Add noodles and cook until just tender, about 5 minutes. Adjust seasonings; sir in parsley, and serve.

Nutrition Facts : Calories 174.2, Fat 7.4, SaturatedFat 1.8, Cholesterol 41.6, Sodium 55.6, Carbohydrate 14.3, Fiber 1.5, Sugar 2.5, Protein 12.4

GREEN BEANS IN PORK STOCK

Green Beans in Pork Stock image

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

Ingredients

1 meaty ham hock (about 10 ounces)
2 quarts water
2 pound green beans, trimmed

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.

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