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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Abdullah Malik
[email protected]These fried greens are a great way to use up leftover greens. They're also a delicious and healthy snack or side dish.
Paul Simpson
[email protected]I love the way the fried greens are seasoned. The spices give them a delicious flavor that's perfect for a summer cookout.
Norhidayatul Nazihah
[email protected]These fried greens are the perfect side dish for any meal. They're crispy, flavorful, and so satisfying.
Orgesa Limoni
[email protected]I'm not a big fan of greens, but I love these fried greens. They're so crispy and flavorful, I can't resist them.
Byabandi Esther
[email protected]These fried greens are a great way to get your kids to eat their vegetables. They're so crispy and flavorful, they'll love them!
melisa ma
[email protected]I love the flavor of the fried greens. The batter is light and crispy, and the greens are cooked perfectly.
SHRABON TX
[email protected]This is a great recipe for a quick and easy side dish. The fried greens are delicious and can be served with a variety of main dishes.
Luna Pink
[email protected]I've made this recipe several times and it always turns out great. The fried greens are always crispy and flavorful.
Josee Dejardins
[email protected]I'm always looking for new ways to cook greens, and this recipe is a keeper. The fried greens were delicious and so easy to make.
Abhishek Mandal
[email protected]I made these fried greens for my family and they loved them! They said they were the best fried greens they'd ever had.
nayiga joan
[email protected]These fried greens are the perfect comfort food. They're crispy, flavorful, and so satisfying.
Terku Oman
[email protected]I love this recipe because it's so versatile. You can use any type of greens you like, and you can adjust the seasonings to your taste.
Niroshan Priyadarshana
[email protected]These fried greens are a great way to use up leftover greens. They're also a delicious and healthy snack or side dish.
Selena Case
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I gave it a try. The fried greens were absolutely delicious! I will definitely be making these again.
K.G.C.Jayamina Bandara
[email protected]I've never had fried greens before, but I'm so glad I tried this recipe. They were amazing! The batter was light and crispy, and the greens were cooked perfectly.
Op Gang
[email protected]I made these fried greens for a party and they were a hit! Everyone loved them. They were so easy to make and turned out perfect.
Joy Ikpekpele
[email protected]These fried greens were delicious! I loved the crispy texture and the flavorful coating. I will definitely be making these again.