Ednas Greens Recipes

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.

EDNA'S GREENS

Edna's Greens image

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

Ingredients

4 1/2 lbs fresh greens (collard, mustard, or turnip)
1 lb salt pork or 1 lb smoked pork shoulder
3 quarts water
1/4 teaspoon fresh ground black pepper

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.

SIMMERED GREENS WITH CORNMEAL DUMPLINGS

Simmered Greens with Cornmeal Dumplings image

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

Ingredients

1 (1-pound) piece slab bacon
3 quarts water
3 pound mixed greens such as collard, mustard, and turnip
2/3 cup all-purpose flour
1/3 cup yellow cornmeal
2 teaspoons packed brown sugar
1 teaspoon baking powder
1 tablespoon unsalted butter
1/2 cup whole milk

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.

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