hookied_up
Assistant Cook
Mission-I will be preparing (2) 1 pound bags of mixed greens tonight.
They are the prewashed somewhat trimmed type avail in a bag at the local megamart. A mix of Collard, Mustard, and Turnip greens.
I have a 1 pound pack of pork sausage links I was thinking of using for flavor. I was thinking skin and brown them and throw em in there with the greens, grease and all. I have a pretty full pantry and lots of fresh veggies. Not sure if I have chicken stock, but it can be acquired, I do have cream of mushroom soup if I decide to go the creamed greens route. I only have regular vinegar.
Background- I have seen true greensologists prepare them a long time in the dorm kitchen at in my college days, but I am kinda unfamiliar at doing it myself without a greens connoisseur helping me along. My significant other had never even tried greens so I bought her a can of some flavored greens and she fell in love with them. I remember the joy of fresh Southern Style Greens, and they are much better.
Goal- To make a better batch of greens than the canned stuff I bought.
Not too spicy, not to salty. Yet, full of flavor.
I don't think this is an impossible mission. Will the kind and generous chefs of D.C come to my aid?
Please?
I will be doing a lil homework here over the next few hours, but any tried and true advice will be appreciated. Thanks in advance for any suggestions, and I will try to remember to take some pics to post.
Recipes : Collard Greens : Food Network
This one looked interesting. I don't quite know what way I am going to approach this but if y'all got some ideas let me know...... Thanks.
They are the prewashed somewhat trimmed type avail in a bag at the local megamart. A mix of Collard, Mustard, and Turnip greens.
I have a 1 pound pack of pork sausage links I was thinking of using for flavor. I was thinking skin and brown them and throw em in there with the greens, grease and all. I have a pretty full pantry and lots of fresh veggies. Not sure if I have chicken stock, but it can be acquired, I do have cream of mushroom soup if I decide to go the creamed greens route. I only have regular vinegar.
Background- I have seen true greensologists prepare them a long time in the dorm kitchen at in my college days, but I am kinda unfamiliar at doing it myself without a greens connoisseur helping me along. My significant other had never even tried greens so I bought her a can of some flavored greens and she fell in love with them. I remember the joy of fresh Southern Style Greens, and they are much better.
Goal- To make a better batch of greens than the canned stuff I bought.
Not too spicy, not to salty. Yet, full of flavor.
I don't think this is an impossible mission. Will the kind and generous chefs of D.C come to my aid?
Please?
I will be doing a lil homework here over the next few hours, but any tried and true advice will be appreciated. Thanks in advance for any suggestions, and I will try to remember to take some pics to post.
Recipes : Collard Greens : Food Network
This one looked interesting. I don't quite know what way I am going to approach this but if y'all got some ideas let me know...... Thanks.