Recipe: Sauteed Winter Greens
Adapted from Michael Twitty's book: The Cooking Gene: A Journey Through African American Culinary History in the Old South
- 2-3 tbsp lard (or substitute coconut oil)
- 1 large red onion, sliced thinly
- 2 garlic cloves sliced thinly
- 1 small hot pepper (cayenne, serrano, thai chili, fish) or red pepper flakes
- 1.5 cups homemade chicken stock (or veggie stock)
- 2 lbs of winter greens (collards, kale, mustard, or chard)
- 3 medium sized sweet peppers, seeded and sliced
- Coarse salt to taste
Heat the lard in a large skillet. Add the onions and saute until translucent. Add the garlic and cook for 30 seconds. Add the hot pepper and one third of the stock and cook for 1 minute. Add the greens and sweet pepper slices and cook over low heat for about 5 minutes. Add the rest of the stock and cook over medium heat. Season with salt to taste, cover and cook for another 10 minutes or so (mustard or chard will cook quicker). Serve on its own or over cooked rice.
By: | Jan 23, 2018 12:06 PM | Permalink
The recipe looks interesting with the addition of all those sweet peppers. I also highly recommend Michael Twitty's book! I am in the middle of reading it and find it a very interesting work on the mixed race and heritage of genealogies of the south and the foods that he inherits from his ancestry.
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