While turnip greens are in their first hour of cooking, prepare dumplings.
Sift and measure cornmeal; combine with other dry ingredients.
Sprinkle onions over this and add enough boiling water to make a moderately stiff dough.
Add melted shortening. Cover and let stand 5 minutes.
Shape into small, flat pones.
Add chicken stock to simmering turnip greens at end of first hour, then lay dumplings on top of greens.
Cover and cook 20 to 30 minutes longer.
Makes 4 servings.
o 4 minutes more. Wilt greens into the pan and season
alsamic glaze, the pea and bean puree and the greens salad. But
nds from snow pea shoots, watercress or other greens. In a colander
Stem and wash fresh greens; place in water in a
inutes more.
Add the greens and saute, stirring, until wilted
Wash greens; remove stems and cut or
ut all of the collard greens into bite size pieces (about
o saucepan and simmer until greens are tender, about 25 minutes
rowned bits. Stir in collard greens (or kale), reduce heat to
Gently clean pea tendrils by wiping them with a slightly damp paper towel.
Cut off the woody end of the pea tendrils, about one inch of the thick end.
Heat oil in frying pan over medium high heat.
Add pea tendrils, garlic, lemon juice, and salt
Cook approximately 4 minutes, until pea tendrils are just wilted and still vibrantly green.
Remove from pan immediately to avoid overcooking.
hen starting to cook this recipe.
Keep a bowl handy
inutes. Stir in the shredded greens. When the soup returns to
Combine first 11 ingredients in a Dutch oven or other large pot.
Cover and bring to a boil.
Reduce heat and simmer while preparing remainder of recipe.
Preheat oven to 400\u00b0F. Grease and line 8 cups of a 12-cup muffin tray with pie dough. Trim excess.
Whisk together cream, eggs, basil and ricotta. Season. Add frozen peas then transfer to pie shells and sprinkle with parmesan. Bake for 15 mins, or until golden brown and just set. Let cool for 5 mins in pan. Serve warm with mixed greens.
o 1 week.
Taco Recipe:
Place three medium bowls
Heat bacon grease on medium heat in large Dutch oven or stock pot. Stir onion and garlic together in pot, cooking until onions are tender, about 5 minutes.
Place ham hocks, collards, kale, 32 ounces Swanson(R) Unsalted Chicken Broth, tomatoes, and Creole seasoning in pot. Bring to a boil. Lower heat to medium-low and cover. Simmer until greens are tender, about 45 minutes. Add the black-eyed peas and heat through.
For a thinner soup, add a few more ounces of chicken broth. Adjust seasonings, if needed; add hot pepper sauce to taste.
owder, paprika, cayenne, peas, rice, greens, and bacon bits.
Place
cups broth, chopped poblano, greens, and next 6 ingredients (through
cup broth and the greens.
Cover and reduce heat