Henry Joe asked for a greens recipe. Here's one I'm crazy about. The instrucitons are lengthier than the process!
Hope you enjoy them,
Rita
SOUTHWESTERN TURNIP GREENS, SUNDOWN CAFE
Makes 6-7 quarts of brothy greens. Chef Eddie Hernandez serves this delicious, spicy-hot, brothy greens dish at his popular Sun-down Caf? and Taqueria del Sol in Atlanta. It is one of the most popular items on both menus. Chile de arbol can be found in Hispanic markets and is a very hot chile that heats up the mouth toward the back of the throat, whereas you will feel the heat of the somewhat milder jalape?os on your lips and at the tip of your tongue. The greens can be finished one or two days before serving, and leftovers freeze well. Eddie makes his own chicken stock for this dish. Homemade chicken stock that becomes slightly gelatinous after chilling takes this dish to new heights.
NOTE: This version of greens must be served in a bowl - they are quite brothy and can be used as a soup. You can add greens or cut back on the broth for a more substantial vegetable dish. For a variation, collards or a mix of collards and turnip greens is also delicious.
2 quarts unsalted boiling water for each batch
2 teaspoons coarse salt for each batch
5-6 bunches (4 pounds total) turnip greens, stems removed
(makes 2 pounds leaves), washed in 2 or 3 changes of water
OR: Use three 10-ounce packages frozen turnip greens 1
4 teaspoons pure olive oil
Two 6-ounce onions, chopped
8 large cloves garlic, minced
1 scant teaspoon ground chile de arbol
6 large Roma tomatoes, halved crosswise, seeds squeezed
and medium-chopped
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
The reserved 14 cups chicken stock (or less, for less-brothy greens)
The reserved 4 cups turnip green broth (ditto)
The reserved 4 cups chopped cooked turnip greens
4 teaspoons Diamond Crystal kosher salt, or to taste
2-4 more cups chicken broth (optional, for a soup version)
Diced potato (see VARIATION), corn kernels, cornmeal dumplings (optional)
Hot sauce, to pass
1. MAKE CHICKEN STOCK. You'll need 14 cups. (See note above and Cook's Illustrated, March/April 2000, p. 9 for a quick, but flavorful stock.)
2. TURNIP GREENS: (Makes about 4 cups cooked/chopped)
STEM THE GREENS: Over a sink of cool water, grasp the leaves between a thumb and index finger and strip them off. The tip of the stem that breaks off with the leaves is tender enough to cook with the leaves. Wash and drain.
BLANCH THE GREENS: Blanch greens in 2 batches, using fresh water for each. In an 8-quart soup kettle, boil the water. Add salt and greens; stir until wilted. Cover, cook, and stir 3 times until greens are just tender, about 7 minutes.
RESERVING 4 cups of the cooking water, drain greens in a colander. Fill pot with cold water, add greens, cool, and drain.
3. DRAIN the cooled greens well and squeeze to remove excess liquid. Chop roughly into 1-inch squares.
4. HEAT AN 8-QUART HEAVY-BOTTOMED SOUP POT over medium heat. Add the oil and saut? the onions for 3-4 minutes. Add the garlic and chile de arbol, and cook 2 minutes longer, stirring constantly.
5. ADD TOMATOES and continue cooking 2 minutes more, stirring constantly.
6. ADD THE TURNIP GREENS, turnip broth, and chicken stock. Bring to a boil, lower heat, and simmer uncovered for 10 minutes. Check seasoning and add salt if needed.
7. FOR DESIRED RATIO OF GREENS TO BROTH, you may add additional chicken broth or greens. Or add optional potatoes.
8. CORNBREAD is a perfect accompaniment to the greens, and pass the hot sauce.
9. VARIATION: Add 1 1/4 cups (8 ounces) all-purpose potatoes in 1/2-inch dice per quart of finished greens. Simmer for 10-15 min-utes until potatoes are tender. Serve.
___________________________________________________________
1 A 10-ounce package frozen turnip greens, defrosted and squeezed equals 1 1/2 cups, and has more stems than you'd find if you used fresh greens.
Hope you enjoy them,
Rita
SOUTHWESTERN TURNIP GREENS, SUNDOWN CAFE
Makes 6-7 quarts of brothy greens. Chef Eddie Hernandez serves this delicious, spicy-hot, brothy greens dish at his popular Sun-down Caf? and Taqueria del Sol in Atlanta. It is one of the most popular items on both menus. Chile de arbol can be found in Hispanic markets and is a very hot chile that heats up the mouth toward the back of the throat, whereas you will feel the heat of the somewhat milder jalape?os on your lips and at the tip of your tongue. The greens can be finished one or two days before serving, and leftovers freeze well. Eddie makes his own chicken stock for this dish. Homemade chicken stock that becomes slightly gelatinous after chilling takes this dish to new heights.
NOTE: This version of greens must be served in a bowl - they are quite brothy and can be used as a soup. You can add greens or cut back on the broth for a more substantial vegetable dish. For a variation, collards or a mix of collards and turnip greens is also delicious.
2 quarts unsalted boiling water for each batch
2 teaspoons coarse salt for each batch
5-6 bunches (4 pounds total) turnip greens, stems removed
(makes 2 pounds leaves), washed in 2 or 3 changes of water
OR: Use three 10-ounce packages frozen turnip greens 1
4 teaspoons pure olive oil
Two 6-ounce onions, chopped
8 large cloves garlic, minced
1 scant teaspoon ground chile de arbol
6 large Roma tomatoes, halved crosswise, seeds squeezed
and medium-chopped
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
The reserved 14 cups chicken stock (or less, for less-brothy greens)
The reserved 4 cups turnip green broth (ditto)
The reserved 4 cups chopped cooked turnip greens
4 teaspoons Diamond Crystal kosher salt, or to taste
2-4 more cups chicken broth (optional, for a soup version)
Diced potato (see VARIATION), corn kernels, cornmeal dumplings (optional)
Hot sauce, to pass
1. MAKE CHICKEN STOCK. You'll need 14 cups. (See note above and Cook's Illustrated, March/April 2000, p. 9 for a quick, but flavorful stock.)
2. TURNIP GREENS: (Makes about 4 cups cooked/chopped)
STEM THE GREENS: Over a sink of cool water, grasp the leaves between a thumb and index finger and strip them off. The tip of the stem that breaks off with the leaves is tender enough to cook with the leaves. Wash and drain.
BLANCH THE GREENS: Blanch greens in 2 batches, using fresh water for each. In an 8-quart soup kettle, boil the water. Add salt and greens; stir until wilted. Cover, cook, and stir 3 times until greens are just tender, about 7 minutes.
RESERVING 4 cups of the cooking water, drain greens in a colander. Fill pot with cold water, add greens, cool, and drain.
3. DRAIN the cooled greens well and squeeze to remove excess liquid. Chop roughly into 1-inch squares.
4. HEAT AN 8-QUART HEAVY-BOTTOMED SOUP POT over medium heat. Add the oil and saut? the onions for 3-4 minutes. Add the garlic and chile de arbol, and cook 2 minutes longer, stirring constantly.
5. ADD TOMATOES and continue cooking 2 minutes more, stirring constantly.
6. ADD THE TURNIP GREENS, turnip broth, and chicken stock. Bring to a boil, lower heat, and simmer uncovered for 10 minutes. Check seasoning and add salt if needed.
7. FOR DESIRED RATIO OF GREENS TO BROTH, you may add additional chicken broth or greens. Or add optional potatoes.
8. CORNBREAD is a perfect accompaniment to the greens, and pass the hot sauce.
9. VARIATION: Add 1 1/4 cups (8 ounces) all-purpose potatoes in 1/2-inch dice per quart of finished greens. Simmer for 10-15 min-utes until potatoes are tender. Serve.
___________________________________________________________
1 A 10-ounce package frozen turnip greens, defrosted and squeezed equals 1 1/2 cups, and has more stems than you'd find if you used fresh greens.