Happy New Year's to all!
So are we ready for New Year's Eve festivities? Champagne, check. Fancy appetizers, check. Check. Check. Check.
But come New Year's Day, we need a recipe for black-eyed peas for good fortune and greens for financial success.
These greens are really rich. It cooks down to just two cups but I suspect it'll go a long ways -- even though I skipped a whole five tablespoons of fat from this Paula Deen recipe. (I know, what was I thinking ...)
HOW to CLEAN & STORE GREENS This technique helps fresh greens 'keep' for at least three days. Soak the greens in cool water in the sink for a few minutes, sloshing them around every once in awhile to loosen dirt. Then rinse the leaves individually under running water, making sure to get water into the crevices. Throw away any leaves already turning soft. Drain in a colander for maybe an hour, then slip into a plastic bag but don't close it tightly. Store in the frig. I always eat a whole leaf just before cooking, to make sure they're not gritty.
SEE YOU in the NEW YEAR January will be filled with -- surprise! -- low-point and low-carb vegetable recipes, all for y(our) post-holiday dieting!
~ more leafy green recipes ~
~ more New Year's recipes from Kitchen Parade, my food column ~
MAKE IT A MEAL
Check the pork recipes in Kitchen Parade, my food column, to serve the greens with.
NEW YEAR'S TURNIP GREENS
Time to table: 2 hours
Makes 2 cups
2 tablespoons bacon grease (Paula Dean uses 6 tablespoons butter, starting off with 2, adding the rest plus a tablespoon of bacon grease after the greens cook)
1 large yellow onion, chopped
2 1/2 cups water
1/2 pound smoked ham, chopped (or maybe better, a meaty ham hock)
1 teaspoon seasoning salt (I used Lawry's)
2 teaspoons kosher salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1 pound turnip greens (just the greens, not the stems, though these were tender enough I really did think about chopping up and cooking with the onion)
In a large pot or Dutch oven, heat the bacon grease on MEDIUM heat til shimmery. Add the onions and toss to coat with fat (and flavor!). Cook til just beginning to turn golden. Add the water, ham and seasonings and bring to a boil. Adjust heat to maintain a slow simmer, cover and let simmer for 30 minutes. Add the greens, submerging in the liquid, and cook until the greens are tender, 20 - 40 minutes.
Next time, I'll use a meaty ham hock rather than leftover ham, something that is more stringy than meaty.
Turnip greens do come frozen, which would cut way back on the prep time. I have to say, however, these greens were just so gorgeous.
I'm quite sure you could make this a day or so in advance, then just reheat when ready to serve.
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