Ednas 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.

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.

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.