NEXT-DAY FRIED GREENS
A good Southern kitchen relies on thrift and layers of flavor, and this dish is an example of both. Dora Charles, who put this recipe in her book, "A Real Southern Cook: In Her Savannah Kitchen," says a lot of people she feeds won't eat greens the first time around but love them in this dish, which uses the leftovers. You can add extra meat on the second cooking to make the dish more satisfying. Ms. Charles uses converted, or parboiled rice, but you can substitute any rice you have, including leftover Chinese takeout. Serve the greens with pepper vinegar or red pepper flakes and red wine vinegar to season at the table.
Provided by Kim Severson
Categories dinner, lunch, side dish
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- In a large pot, bring 3 quarts of water to a boil. Add neck bones and pigs' tails, or smoked turkey wings or pork chop or ham hock, plus Savannah seasoning, red pepper, bacon grease and 4 tablespoons of butter. Reduce the heat to medium and simmer, uncovered, for 1 hour or until the meat is tender.
- Meanwhile, remove the collard stems by holding each leaf in one hand and stripping the leaf down with the thumb and index finger of the other hand. Discard the stems.
- Stack 7 or 8 leaves on top of one another, roll them up tight like a cigar and slice into 1/2-inch-wide strands. Repeat until you have cut all the leaves. Then wash the collards twice, shake them and drain in a large colander.
- Add the collards to the stock, cover and simmer until they are tender. In the summer, they will cook in 45 minutes to an hour, but in winter, they will take only 30 to 45 minutes because the first frost will have tenderized them. Keep a close eye on them; you will know they are done when they are tender but not mushy. Near the end of the cooking, check the amount of liquid left in the pot. If there is too much, more than 1 cup, uncover the pot to cook down the liquid a bit.
- Remove the meat from the bones and discard the bones. Return the meat to the greens and transfer to the refrigerator overnight.
- The next day, melt the remaining 1 tablespoon butter in a skillet set over medium heat and add the onion. Cook for a few minutes until it just starts to soften, then add the greens, meat and cooked rice. There should be more greens than rice. Sauté over medium-high heat until the dish is heated through.
Nutrition Facts : @context http, Calories 357, UnsaturatedFat 13 grams, Carbohydrate 20 grams, Fat 27 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 12 grams, Sodium 34 milligrams, Sugar 1 gram, TransFat 0 grams
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MOHAMAD KHATIB
[email protected]I made these fried greens for my family and they loved them! The greens were crispy and the breading was flavorful. I will definitely be making these again.
mukesh khadka
[email protected]These fried greens were delicious! I followed the recipe exactly and they turned out perfectly. I would definitely recommend this recipe to others.
Leanna Martin
[email protected]I love fried greens and this recipe did not disappoint! The greens were crispy and the breading was flavorful. I will definitely be making these again.
Vipin Aravind
[email protected]These fried greens were amazing! I followed the recipe exactly and they turned out perfectly. I would definitely recommend this recipe to others.
Zulfaqar Zulfaqar
[email protected]I made these fried greens for my family and they loved them! The greens were crispy and the breading was flavorful. I will definitely be making these again.
Dipisha Upreti
[email protected]These fried greens were delicious! I followed the recipe exactly and they turned out perfectly. I would definitely recommend this recipe to others.
Jcgv Hvvv
[email protected]I love fried greens and this recipe did not disappoint! The greens were crispy and the breading was flavorful. I will definitely be making these again.
sk Sobuj king
[email protected]These fried greens were amazing! I followed the recipe exactly and they turned out perfectly. I would definitely recommend this recipe to others.
Anna Sidlayi
[email protected]I made these fried greens for my family and they loved them! The greens were crispy and the breading was flavorful. I will definitely be making these again.
Abiodun Olamilekan
[email protected]These fried greens were delicious! I followed the recipe exactly and they turned out perfectly. I would definitely recommend this recipe to others.
Shwaeb Serwan
[email protected]I love fried greens and this recipe did not disappoint! The greens were crispy and the breading was flavorful. I will definitely be making these again.
Robert Donald
[email protected]These fried greens were so good! I was surprised at how easy they were to make. I will definitely be making them again.
Fadhil Felix
[email protected]I've made this recipe several times now and it's always a hit! The greens are always crispy and flavorful, and the breading is just the right amount of spicy. I highly recommend this recipe.
Irfan Irfanodas
[email protected]These fried greens were absolutely delicious! I followed the recipe exactly and they turned out perfectly crispy and flavorful. I served them with some hot sauce and they were the perfect side dish for my dinner.