Auntie's African Green's
This recipe was handed down in the oral tradition by my Aunt Ruthie. I believe it has been tagged African Greens because it does not incorporate the often associated use of a ham hock or other meat. I have prepared them with smoked turkey, which I prefer for flavor rather than what I believe to be unnecessary saturated fat from a ham hock. Having looked for green recipes prepared on the African continent, I have yet to find one that incorporates meat with the vegetables. I am going to present this recipe as I prepare it and quantify the ingredients. As you know, if you have followed this site so far, I am not a fan of excessive salt and or sugar. But I believe they are definitely seasonings of necessity. I can only say that if you really want to give it your own taste, you will have to experiment and play that jazz in your kitchen. There is no absolute way to do this. Let your soul be your guide!
For my recipe I have chosen to use Mustard and Turnip greens. A curly leaf and a flat leaf with textures that compliment. What I mean is I think these two types of leaves cook at more or les the same rate. Unlike, as an example: spinach with kale. Spinach will become mush by the time the kale is tender.
Green leafy vegetables cook down, or break down as they cook, so making sure the quantity is enough takes a little trial and error.
Here is what you need
4 lbs Greens (roughly 1lb per bunch, so 2 bunches of Turnip Greens and 2 bunches of Mustard Greens)
1 med white onion chopped
3 roma tomatoes chopped
1 1/2 tsp nutmeg
Table salt
Seasoning salt (don't worry about how much, you will add this a little at a time.)
Sugar (same note for the sugar)
Here is what you do
Remove the stems from all the leaves in all four bunches. The leaves are large so tear them up to roughly 3 inch pieces
For my recipe I have chosen to use Mustard and Turnip greens. A curly leaf and a flat leaf with textures that compliment. What I mean is I think these two types of leaves cook at more or les the same rate. Unlike, as an example: spinach with kale. Spinach will become mush by the time the kale is tender.
Green leafy vegetables cook down, or break down as they cook, so making sure the quantity is enough takes a little trial and error.
Here is what you need
4 lbs Greens (roughly 1lb per bunch, so 2 bunches of Turnip Greens and 2 bunches of Mustard Greens)
1 med white onion chopped
3 roma tomatoes chopped
1 1/2 tsp nutmeg
Table salt
Seasoning salt (don't worry about how much, you will add this a little at a time.)
Sugar (same note for the sugar)
Here is what you do
Remove the stems from all the leaves in all four bunches. The leaves are large so tear them up to roughly 3 inch pieces
Washing the greens
Mustards (left) : Turnips (right)
Clean the greens in the kitchen sink. I wash them on one side (with a liberal amount 3 tsp of table salt) and rinse on the other, using warm water to
wash and cold to rinse. The table salt will eliminate any little insects that may have hitch hiked from the farm.
Follow this step at least twice to remove all grit and possible small insects from the greens.
wash and cold to rinse. The table salt will eliminate any little insects that may have hitch hiked from the farm.
Follow this step at least twice to remove all grit and possible small insects from the greens.
Cooking the greens
Place the greens into a large 4qt or larger heavy pot with about 1-1/4 qt of water.
Place on a medium heat, cover and let the greens cook down a bit (15 minutes) until there is room to add the onions.
Add chopped onion
As the greens cook down (low boil) you will lose water so you may have to add one or two cups of water back into the pot as you go.
After the greens have cooked down and the onions are translucent, you begin to add the seasoning. (Low boil)
Now here is the catch...you are not seasoning the greens, you are adding flavor to the water. So a tsp at a time add the seasoning salt and stir completely...Taste the water..add until you have reached a level of seasoning that is to your taste. This is key. The greens will take this flavor as they cook more. Keep your heat low to medium. When you believe the seasoning is just at a level of salt for your taste. Add about 2 tsp sugar... The sugar will mellow the salt and bitter from the greens themselves.
Place on a medium heat, cover and let the greens cook down a bit (15 minutes) until there is room to add the onions.
Add chopped onion
As the greens cook down (low boil) you will lose water so you may have to add one or two cups of water back into the pot as you go.
After the greens have cooked down and the onions are translucent, you begin to add the seasoning. (Low boil)
Now here is the catch...you are not seasoning the greens, you are adding flavor to the water. So a tsp at a time add the seasoning salt and stir completely...Taste the water..add until you have reached a level of seasoning that is to your taste. This is key. The greens will take this flavor as they cook more. Keep your heat low to medium. When you believe the seasoning is just at a level of salt for your taste. Add about 2 tsp sugar... The sugar will mellow the salt and bitter from the greens themselves.
Just before the greens are finished
Total cooking time is about 2 hours.
Before the greens are quite done add the tomato and nutmeg.
These greens have been a surprising hit for me when served. I hope you have success with them and enjoy them throughout the year.
Now refer back to the cornbread recipe. :-)
Enjoy!
Before the greens are quite done add the tomato and nutmeg.
These greens have been a surprising hit for me when served. I hope you have success with them and enjoy them throughout the year.
Now refer back to the cornbread recipe. :-)
Enjoy!
