Pattis Screamin Mean Greens Recipes

SCREAMIN' MEAN GREENS

Steps:

• In a large pot, combine onions, 2 cups water, oil, and jalapenos, if using; bring to a boil over high heat. In batches, stir in greens, allowing greens to wilt between each addition. Add turkey wing, covering it with greens. Season with salt and pepper. Cover, reducing heat to medium-low, and cook, stirring occasionally, just until greens are tender, about 30 minutes; do not overcook greens.
• Remove turkey wing from pot. Pull off meat, discarding skin and bones; chop, and stir into pot. Using a slotted spoon, transfer greens to a serving dish. Serve immediately.

PATTI'S SCREAMIN' MEAN GREENS

Steps:

• Fill your kitchen sink with water and wash the greens well. As you lift the greens from the sink, any grit will fall to the bottom. Repeat if necessary.
• Tear the greens into large pieces, and remove and discard tough stems. Place greens in a large bowl - do NOT drain in a colander.
• In a large pot, combine the onions, 2 cups water, oil, and jalapenos (if using). Bring to the boil over high heat.
• Gradually stir in the greens, letting one batch wilt before you add the next. Bury the turkey wing in the greens. Season with salt and pepper to taste.
• Cover the pot and reduce the heat to medium-low. Cook until the greens are tender, about 30 minutes, stirring occasionally.
• Remove the turkey wing, discard the skin and bones. Chop the turkey meat and return to the pot.
• Use a slotted spoon to transfer the greens to a serving dish. Serve hot.

PATTI'S POTATO SALAD

Steps:

• Place potoates in large pot with enough water to cover by an inch.
• Bring to boil over high heat.
• Reduce the heat to med-high and simmer until tender, but not mushy, about 20 minutes.
• Pour out most of the water and place the pot in the sink.
• Run cold water over the potatoes for about 2 minutes.
• Drain well.
• Peel the potatoes and cut them into 1/2 inch cubes.
• Place in a large bowl.
• Chop 4 hard-cooked eggs and add to the potates, along with the red onion, green pepper and celery.
• Sprinkle with celery seed.
• Gradually stir in the mayonnaise, mustard and relish, being careful not to smash the potatoes.
• Season with salt and pepper to taste.
• Transfer to a large serving bowl.
• Slice the 2 remaining hard cooked eggs.
• Arrange the slices on top of the salad and sprinkle with paprika.
• Server immediately, or cool, cover tightly with plastic wrap and refrigerate until chilled, at leat to hours.
• Note: How to hard cook eggs.
• Place the eggs in a saucepan (non-aluminum) just large enough to hold them in one layer.
• Fill with enough cold water to cover by 1 inch.
• Bring to a gentle boil over high heat.
• cook for 30 seconds.
• Remove from the stove and cover tightly.
• Let stand for 15 minutes.
• Pour out most of the water and place the pan in the sink.
• Let cold water run over eggs for about 3 minutes.
• Crack and peel the eggs while still warm.