Honey chile's ital greens

1 Servings

Ingredients

Quantity Ingredient
2 pounds Mustard and Turnip Greens Mixed, Cleaned, Picked and Washed 3 times to make sure there is no grit whatsoever left in them, then rough chopped (up to 3)
1½ quart LowSalt Vegeterian Consumee'
1 medium Chile Pepper, I prefer a Habanero or Scotchbonnet, Whole
2 mediums Cloves of Garlic, Smashed, Whole, Skinned
3 tablespoons Vegetable Oil or Peanut Oil
2 tablespoons Low Salt Soy Sauce
¼ cup Wine Vinegar
2 cups Hot Pre Boiled Water (up to 3)

Directions

This recipe is from my soon to be published Cookbook.. "Cookin in Honey Chile's Ital Kitchen" Copyright 1996 - A.M. Auset Mix Consumee' Pepper, Garlic, Oil, Soy Sauce in a large dutch oven with a lid, and heat just until boiling, reduce heat to low and simmer until broth takes on a golden hue and chile pepper starts to breakup, Remove Chile Pepper; Turn Heat up to medium to make sure broth is now hot enough to blanch greens when added. Add Washed Greens and stir to reduce capacity until all greens can be added.. then cover pot and reduce heat to low / medium and cook approximately 45 minutes taking an occassional peek into the pot, to make sure they do not go dry.. if they should start to reduce a little too much leaving little broth, add boiled water to bring the level back to half the pot, never more than that or the greens will be soggy.

Cook the greens until they are just crunchy and emerald green and delicious Approximatly 1 hour 30 minutes max.

Add the Vinegar Last, stir and Re-cover the Pot, turn off heat and allow the heat of the pot to steam the vinegar into the greens, giving them that Tang. Enjoy garnished if you like with Cucumber slices, chopped Vidalia or Sweet Onion, and if you like More Chile Pepper and Chow Chow Pickle. I also serve them with Corn Bread Muffins or Spicy Corn Sticks.. Yummy !!! Posted to EAT-L Digest 30 Aug 96 From: ladyre@...

Date: Fri, 9 Aug 1996 14:42:46 PST

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