← Back to Search Results
sauteeing Southern
Wilted Greens

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Collard, turnip, and mustard greens are the traditional "greens" of the South. Typically, a big pot of water with ham hocks, or some other flavorful cut of pork, and a sliced onion would be simmered for a couple of hours, and then the greens - triple-washed - would be added (turnip greens, in particular, are notorious for holding on to sandy soil, so that is why washing them three times is essential). Simmered for at least two hours, they break down to a very soft texture and the flavor is old-time good. Served with a big splash of hot pepper-flavored vinegar and some corn bread, this made a meal that the hill farmers of the South survived on during hard times. Now we cut greens into a chiffonade - thin strips - blanch them to help keep their vibrant color, and cook them again briefly with a bit of pork so they remain loaded with flavor.

Yield: Serves 6

Ingredients

  • 1 large bunch of collard, mustard, or turnip greens, trimmed
  • 2 to 3 slices bacon, chopped
  • 1 tablespoon olive oil
  • 1 onion, sliced
  • 1 dried hot chile pepper
  • 1 garlic clove, crushed
  • Kosher salt and freshly ground black pepper

Directions

Take several of the leaves at a time and stack them on top of each other, then roll them up tightly like a cigar and slice crosswise with a large sharp knife to produce very thin strips, called chiffonade.

Bring a large pot of salted water to a boil. Prepare an ice bath. Blanch the greens in the boiling water for about 2 minutes. Drain and immerse the greens in the ice bath to stop the cooking. Drain and squeeze dry.

Meanwhile, combine the chopped bacon with the olive oil in a large saute pan and heat until hot. Add the onion and saute until soft, about 10 minutes. Toss in the dried chile and crushed garlic and toss until fragrant, about 2 minutes more. Add the greens and toss over high heat until wilted and glossy, 3 to 4 minutes. Remove the chile and garlic, season with salt and pepper, and serve.


© 2004 Frank Stitt
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving, and using 2 slices of bacon.

49kcal (2%)
323mg (13%)
5g
1g
3g (5%)
0g
1g (3%)
2g
0g
1mg (0%)
1g
1g
14mg
142mg
213mcg RAE (7%)
24mg (39%)
75mg (8%)
0mg (3%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
nigella-express Nigella Express
by Nigella Lawson
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
the-sweet-life The Sweet Life
by Kate Zuckerman
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
cooking-for-friends Cooking for Friends
by Gordon Ramsay
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
desserts-4-today Desserts 4 Today
by Abby Dodge
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
a-new-way-to-cook A New Way to Cook
by Sally Schneider
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?