All posts by Foster J

Food and entertainment critic for Southern California. Read more of Mark's reviews at www.outdoorcookingworld.com.
Misc. Recipes, Side Dish, Vegetables

Smooth greens

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Before cooking on the Left, after cooking on the Right.

I developed this Turnip Greens recipe for folks who prefer a less acidic taste. Reduced salt and less hot pepper is the key to how pleasant and flavorful these greens can be.

  • 2 lbs. Turnip Greens
  • 1/2 lb. Salt Pork
  • 1 Large Sweet Yellow Onion
  • 8 Large Cloves of Garlic, chopped
  • 12 Tuscan Stuffed Olives, stuffed with Garlic
  • 1/2 Teaspoon Seasoned or Black Pepper
  • 1/2 teaspoon sugar
  • 4 Cups of Water
  • 4 Chopped Pickled Broccoli Spears
  • 1/2 teaspoon Red Pepper flakes

STEPS:

Slice full block of Salt Pork into 1-inch squares. Add to pot and bring heat to low.

Slice Yellow Onion into pieces about 1/2 long. Add to the pot and bring heat to medium.

Add finely sliced Garlic Cloves. Sauté on high until Salt Pork and Onion pieces are glossy. Look for browning bits on the bottom of the pot.

Add 2 cups water.

Add 1 pound of Turnip Greens, continue to saut sauté carefully on high heat. Cut the olives in half or into thirds. Add to the pot. Add Broccoli spears. Reduce heat to medium.

Allow the first pound of greens to reduce. Stir to mix all ingredients. Add the second pound of Turnip Greens. Top with the Red Pepper flakes. Stir to mix. Place the lid on the pot.

Simmer for 1-1/2 to 2 hours. And enjoy.

 

Classic Recipes, Misc. Recipes, Side Dish, Vegetables

Greens — Mustard, Collards, even Kale. They’re a Traditional American Side Dish. How About the Rest of the World?

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Watch the the ODCW Cooking show on how we devloped this recipe.

With so many varieties of green leaf vegetables to choose from – you would think this dish would be a simple as making a pie. We discovered that the subtlety of flavor and the concern for an optimal texture was a complex endeavour indeed.

We collected recipes and methods from the folks that have held on to a tradition that passed their family recipe from the ancestors to the descendants. This may not be the most glamorous dish in the hierarchy of American food, however there is a strong affection and reverence for it. Here’s how we did it as…

Part Three of
the Traditional
New Year’s Good Luck dinner

Ingredients;

  • 2 Lbs. Mustard Greens
  • 2 teaspoons Salt
  • 1 tsp Onion Powder
  • Tablespoon Garlic Powder
  • 1/2 teaspoon Sugar
  • 4 Slices Bacon
  • 2 Ham Hocks
  • Cayenne Pepper to taste
  • 1/4 teaspoon Red Pepper Flakes
  • garnish with Mild Jalapeno Slices (when served)
  • garnish with 1 Tablespoons Apple Cider Vinegar (when served)

Steps:
Brown the bacon in the same pot you’ll use to cook the greens. Remove Bacon and cut into pieces. Pour off excess bacon fat. Add two cups of water. Add 1 pound of the greens. Bring to a boil for 8 minutes. Set heat to simmer.

Add the bacon pieces. Add all of the seasonings. Stir into the greens. Add the remaining greens and add the ham hocks.  Reduce heat. Cook for 1.5 – 2 hours on a very low simmer. Check the amount of water after an hour to make sure your greens have enough water to cover about a quarter of the bottom of the greens. We added an extra cup of water at this point in time.

Serve with jalapeno slices and a splash of apple aider vinegar or your favorite pepper sauce.

Outside of the United States?

I would love for you to send me your recipes from around the world. I’m fascinated to see how other cultures and countries prep and create this staple. Send me your recipes in the comment section of this posts. Or register (Left side menu at the bottom, under META) to become a contributor and post your own recipes for this dish and any you may have.