NEW ORLEANS GREENS
Greens with a real kick! I make these regularly to keep canned and ready for when I wanna serve them. Goes awesome with meatloaf or toted along to a pot luck. Enjoy!
Provided by Heath Fuqua
Categories Side Dish Vegetables Greens
Time 3h15m
Yield 48
Number Of Ingredients 14
Steps:
- Place the bacon into a large stock pot over medium heat, and pan-fry until crisp and brown, turning often, about 10 minutes. Remove bacon, allow to cool, and crumble when cooled. Set bacon aside.
- Pour water into the pot with the drippings, and stir in the onions, turnip, green and red bell peppers, apple cider vinegar, honey, garlic, black pepper, hot pepper sauce, and celery seed. Bring to a boil, and stir in the mustard greens. Reduce heat to a simmer, and cook until greens are very tender, at least 2 hours. Crumble bacon into the greens to serve.
- For canning, sterilize the jars and lids in boiling water for at least 5 minutes. Pack the greens into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large dial-gauge or weighted-gauge pressure canner. Place the jars into the pressure canner, and add water to completely cover the jars. Seal the pressure canner, place over medium heat, and bring to 12 pounds of pressure. Reduce heat just enough to hold the pressure steady, and process for 75 minutes, or the length of time recommended for your area. Remove from heat, and allow pressure in the canner to release gradually; remove the lid, and remove hot jars with a canning tongs.
- Place jars onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 36.2 calories, Carbohydrate 4.2 g, Cholesterol 2.4 mg, Fat 1.7 g, Fiber 1.4 g, Protein 1.5 g, SaturatedFat 0.5 g, Sodium 48.2 mg, Sugar 1.4 g
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Siyabonga Mphuthi
[email protected]This is my go-to recipe for New Orleans Greens. It's always a crowd-pleaser.
Hassen Ahmednur
[email protected]I made this recipe for a party and it was a huge hit. Everyone loved the greens and the pot likker.
Addy Jumper
[email protected]These greens were delicious! I served them with cornbread and black-eyed peas and it was a perfect meal.
Legoman2597
[email protected]I've tried many different recipes for New Orleans Greens, but this one is by far the best. The flavor is perfect and the greens are always cooked perfectly.
Aman Shahi
[email protected]These greens were so easy to make and they turned out amazing! I will definitely be making them again.
Fares Alb
[email protected]This recipe is a keeper! I've made it several times now and it's always perfect. The greens are always tender and flavorful and the pot likker is so good I could drink it straight.
Nyange Patoranking
[email protected]I'm not a huge fan of collard greens, but I really enjoyed these. The flavor was amazing and the pot likker was so flavorful.
Nadeem Niazi
[email protected]These greens were delicious! I made them for a potluck and they were a huge hit. I will definitely be making them again.
Sadam Husen
[email protected]I've made this recipe several times now and it's always a hit. The greens are always cooked perfectly and the pot likker is so good I could drink it straight. I highly recommend this recipe.
kathy cardoza
[email protected]This was my first time making New Orleans Greens and they turned out great! I followed the recipe exactly and the results were perfect. The greens were tender and flavorful and the pot likker was rich and savory.
Ujjwal Kayestha
[email protected]My family and I loved this recipe! It was so easy to make and the flavors were amazing. The collard greens were cooked perfectly and the pot likker was delicious. I will definitely be making this again.