Cookin' Southern Style

[Guest guest]

Finally, a cookbook of the week that I had before it was cookbook of

the week! I've purchased many cookbooks after they were featured here

because I enjoyed the recipes you shared from them.

 

I love this book; it's great fun to read, and I've really enjoyed all

the recipes I've tried. I've probably made more recipes from this

cookbook than from any others in my vegetarian collection.

 

I've included Ann's comments with each recipe in the " Notes " section.

Please do read them -- they are humorous and enlightening of Southern

traditions. Even the recipe titles are entertaining. (Although not

every recipe has a note.)

 

This first recipe for a " mess of greens " cooks up into the fantastic,

vegetarian, lowfat Southern style greens you can imagine. I do use

the dulse, rarely bother with the oil, and it's the only way I

prepare greens now. My Virginian husband says they are the best he's

ever had. And do add some extra water, the pot likker is good as a

stock in other dishes if you don't want to sop it up with cornbread.

 

I hope y'all enjoy this book as much as I do! (PS Nancy posted

several recipes from this book awhile back; you can find those in the

archives.)

 

The first recipes I'll post are from the chapter called " East

Tennessee Favorites " .

 

Ellen

 

 

* Exported from MasterCook Mac *

 

Greens

 

Recipe By : Cookin' Southern Vegetarian Style, Ann Jackson p22

Serving Size : 3 Preparation Time :0:00

Categories : Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 bunch greens -- * see note

1 small dried hot pepper -- optional

2 tablespoons tamari soy sauce -- to 3

Juice of 1 lemon

- or 3 tbsp rice vinegar

- or hot pepper vinegar

salt and pepper -- to taste

1 teaspoon oil (toasted sesame is best) -- to 2 tsp

- if using an electric skillet

-Small handful chopped dried dulse -- optional

 

Also in Heart of the Home, Ann Jackson (1995) p8

 

* collard, kale, chard, turnip greens, beet greens, mustard greens,

or your favorite

 

3-5 large servings

 

Cut the stems off the greens, and was the leaves really well. You

don't want them to be gritty. don't worry about draining the wet

leaves. Put the greens on a chopping board, and cut them lengthwise a

couple of times, then cut across them about every 2 inches. (Many

Southerners will swear that you have to tear the greens.)

 

Put about 3 cups water in a pot, and let it come to a boil. Put the

greens into the pot; you may have to do this in batches as the greens

will take up a lot of room until they cook down. Don't be shy; smash

them down with a big spoon if you have to to get them in. You can

also put in a smallish dried pepper pod if you have it. Cover and

simmer about 45 minutes to 2 hours, depending on how you like your

greens and what kind of greens you are using. If you are using kale,

chard, or beet greens, they won't take as long to cook. Turnip

greens, mustard greens, and collards (the king of greens) can take up

to 2 hours to get that melt-in-your-mouth tenderness. Halfway through

cooking, add 1/2 to 1 cup water with about 2 to 3 tablespoons tamari.

You may want to toss the greens a couple of times during cooking.

 

The juice that is leftover from cooking is called " potlikker " and is

a true delicacy. Heap the collards in a serving bowl, and drizzle

lemon juice or vinegar over the top. Two or 3 pieces of cornbread are

a must to use for sopping up the potlikker.

 

Greens are another good thing to cook in an electric skillet. You

being as above. Start out with any combination of olive and toasted

sesame oil to make about 2 tablespoons. Add greens to the skillet in

batches if you need to. (The skillets usually have real tall lids.)

Pour in about 2 cups water with about 2 to 3 tablespoons tamari.

Cover and cook at about 300F. You'll have to check this every 10

minutes or so to make sure the water has not cooked away. After about

15 minutes, turn down the heat to about 225F. If you need to add more

water, just add more, but you shouldn't need any more tamari. the

greens will usually cook in 45 minutes'; it all depends on the kind

of green you use and your own taste. I like my greens

melt-in-you-mouth. Every time I make greens like this, my husband

says they're the best greens I ever made.

 

A small handful of chopped dried dulse (a seaweed) is good to add

during the first 10 minutes or so of cooking. You don't have to do

this, but dulse gives it that salt pork taste. Chinese black vinegar

or balsamic vinegar is also very good on greens.

 

- - - - - - - - - - - - - - - - - -

 

 

Per serving (excluding unknown items): 12 Calories; less than one

gram Fat (3% calories from fat); 2g Protein; 2g Carbohydrate; 0mg

Cholesterol; 675mg Sodium

Food Exchanges: 1/2 Lean Meat

 

NOTES : So you're ready to cook you up a mess of greens. What is a

mess? I call it however much you can fit into the pot. Serve these

with cornbread on the side.

 

_____

 

* Exported from MasterCook Mac *

 

Greens and Dumplings

 

Recipe By : Cookin' Southern Vegetarian Style, Ann Jackson p24

Serving Size : 5 Preparation Time :0:00

Categories : Vegan Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound greens

- or a good mess

3 cups water

2 teaspoons tamari soy sauce

Dumplings:

1/3 cup flour

2/3 cup white cornmeal

1/2 teaspoon salt

2 teaspoons baking powder

1 tablespoon toasted sesames oil

1/4 cup soy milk -- more if needed

 

Prepare the greens for cooking. Put the greens, water, and tamari

into a pot, bring to a boil, and simmer for 35 minutes to 1 hour, or

until not quite done. I usually do this in an electric skillet. If

you don't have one, use a pot with a tight-fitting lid.

 

While the greens are cooking, prepare the dumpling batter. Put all

the dry ingredients into a bowl, and barely mix in the sesame oil

with a fork. Next add the soy milk; the dough should be wet and firm

but not runny. If you need to add more milk, do so a few drops at a

time. The dough should be the consistency of modeling clay.

 

There should be plenty of water in the skillet from cooking the

greens. If not, add more to barely cover the greens. Gently drop the

batter by tablespoonfuls into the broth, leaving about 1/4 inch

between each dumpling. Cover and let steam over low heat for 20

minutes. Do not life the lid.

 

Put the dumplings, greens, and broth into a bowl and enjoy.

 

- - - - - - - - - - - - - - - - - -

 

 

Per serving (excluding unknown items): 128 Calories; 1g Fat (5%

calories from fat); 5g Protein; 26g Carbohydrate; 0mg Cholesterol;

522mg Sodium

Food Exchanges: 1 1/2 Starch/Bread; 1 Lean Meat

 

 

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