Best 3 Ednas Greens Recipes
In the realm of Southern cuisine, Edna's greens stand as a testament to the harmonious blend of flavors and culinary artistry. This iconic dish, often gracing dinner tables across generations, has earned its place as a staple in many households. Edna's greens are a testament to the power of simple ingredients, transformed into a symphony of taste through the careful touch of a skilled cook. Whether served as a side dish or as the centerpiece of a meal, this culinary gem promises to tantalize taste buds and leave a lasting impression on all who indulge in its verdant embrace.
Let's cook with our 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.
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.
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.
Tips:
- Use fresh greens: Fresh greens will have a better flavor and texture than wilted or old greens.
- Wash greens thoroughly: Greens can be sandy or gritty, so it's important to wash them thoroughly before cooking.
- Don't overcook greens: Overcooked greens will be mushy. Cook them just until they are tender, about 10-15 minutes.
- Season greens to taste:Greens can be seasoned with a variety of spices and herbs, such as salt, pepper, garlic, onion, and bacon.
- Serve greens with a variety of sides:Greens can be served with a variety of side dishes, such as cornbread, mashed potatoes, or fried chicken.
Conclusion:
Greens are a delicious and healthy side dish that can be enjoyed by people of all ages. They are a good source of vitamins, minerals, and fiber. Greens are also low in calories and fat. There are many different ways to cook greens, so you can find a recipe that suits your taste. Whether you like them boiled, fried, or sautéed, greens are a great addition to any meal.
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