1 fresh collards
1 mustard
1 turnip greens
Directions
Or - can use all three of above mixed together. (Frozen ones taste
just like the box. Don't even fool with them).
1 turnip, soft-ball size 1/2 lb. lean side meat Salt Pressure-cooker
Fresh greens are sandy and must be thoroughly washed in several
changes of water. A clean laundry tub works well or you can actually
put them in the washer on the delicate cycle, no soa
Pull the green leafy part off the tough stems and tear into pieces
with your hands. Discard the stems. You will think that you have
enough greens to feed an army when you start, but greens yield about
half their weight and also cook down to a smaller amou
Following your pressure-cooker directions, put them in your cooker
with the recommended amount of water - usually a half-cup. Chicken or
beef broth works well too. Cut the sidemeat up into 2 x 2 inch chunks
and distribute throughout the greens. Dice th
I find that it takes about 15 minutes of pressure to cook them to the
proper Southern degree of tenderness. When the pressure goes down,
remove them from the pot and place in a large deep pan. They should
be dark-green and soft, not chewy at all. DO NO
Recipe By :
Servings: 4 servings
A Pot Of Greens - "Southern Style" Recipe brought to you by Recipe Ideas
Categories: Southern; Vegetable
The History of Recipes
It is possible to follow the history of `recipes` far back into the far past, in fact as far into history as the Egypt of the Pharoahs, and potentially, even further back. In practice though, in the main part, these early records were just very basic hieroglyphic or cunieform instructions for meal preparation.
Fascinatingly, the oldest recipe discovered, according to experts is a series of clay tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `blissful`. Moving our culinary historical trip onwards, there are a couple of interesting books published in the 14th Century : a recipe book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Amusingly, they have no connection with the indian curry that appears on menues today, but instead recipes for the types of food on the tables of the rich and wealthy people of the time. In the 15th century, the Crusaders brought back many foods and spices from the holy lands, such as basil and rosemary. These new herbs and spices was responsible for an explosion in books on cookery, some of which are kept safe in private libraries. Over the following few centuries, the powerful families of Europe competed with each other to serve up the most extravagent banquests, and consequentially cooks and their collection of recipes became highly prized. Even so, it was during the 19th century that cookery and recipe publications reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated their lives to assembling, verifying, and recording popular recipes of the day. The arrival of TV brought us cooking programs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, allowing us all to search through thousands of recipes just like those on our web site. |
We hope you enjoy this A Pot Of Greens _Southern Style_ recipe.
