Re: was Northern vs. Southern Blooms now Giant Red Mustard

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• To: g*@hort.net
• Subject: Re: [CHAT] was Northern vs. Southern Blooms now Giant Red Mustard
• From: "pdickson" p*@sbcglobal.net
• Date: Mon, 3 Jan 2005 16:06:05 -0600
• References: 85.1e347d1b.2f0af232@aol.com 046101c4f1da$4d982e40$6401a8c0@dp

Auralie,

That sounds like my neighbor's recipe for Turnip Greens. I sure miss that
lady. She and her mom and I were good friends. They both died of cancer
within a year of one another.
While they were sick, Bill and I tilled and planted their garden spot for
them. They'd do what they could with cane and hoe (mostly supervise and
chat) during the season because they loved to be in the garden. In the
summer I'd pick the beans and we'd snap them, sitting on the porch and
talking, then I'd pick a mess of greens for them every few days in the fall.
Marion would make the cornbread, her Mom would do up the greens after I'd
picked and washed them. I always brought the Red Rooster hot sauce, and
we'd have a feast.

Next time you have a mess of greens, try this from my New Orleans friend.
She'd put a tiny bit of sesame oil in the bottom of a pot, and add some
slivered garlic and let it get hot, then throw in a potful of washed greens
and slap the lid on them and turn off the heat. When they were wilted,
she'd add a drib of good vinegar and toss them. Yum! That one is good with
chinese cabbage or whatever when you're craving greens in the middle of
winter, too.

d


----- Original Message ----- From: <Aplfgcnys@aol.com>
To: <gardenchat@hort.net>
Sent: Monday, January 03, 2005 2:08 PM
Subject: Re: [CHAT] was Northern vs. Southern Blooms now Giant Red Mustard

I usually start with a bit of olive oil and chopped onion in a heavy
iron pot over moderate to low heat.  I wash the greens (reds?),
bundle them into bunches which I cut crossways into half-inch
strips and add to the pot.  The water that clings to the leaves
should be enough until they begin to release their own juices -
if not I add a bit of canned chicken broth.  If I have a bit of ham
or pork I add that.  Sometimes I start with a center-cut boneless
pork chop sliced into thin strips, browned a bit with the oil and
onion.  Season to taste with salt and pepper - I use a bit of
Tabasco, too.  Don't need to cook too long.  I usually put a small
skillet of cornbread in a hot oven when I start to prepare the greens.
By the time the cornbread is done, the greens will be, too.
Good eating!
Auralie

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