I'm hungry for a big mess of greens, pot liquor, and cornbread!

[BikeWriter]

Winter has lasted too long, and I need some greens. Types of greens may include these and others: turnips, spinach, cabbage, collard, mustard, spinach, poke salat, rutabagas, Swiss chard, beets, bok choy, kale, dandelion, escarole, rhubarb, and endive. I'll use the ones I'm most familiar with in the poll, due to the limited number of choices. Choose your favorite, or post it. Inquiring minds want to know!

[Hugin]

1. Spinach greens are so rich folks can think they're down with us...

It's got to be turnip!

[BikeWriter]

4. I love turnips best, too, though corn beef and cabbage are close!

I'll take collards, mustards, or spinach any day though!

[LaurenG]

2. Collards for me.

The cornbread is made. Too bad I have no greens. :(

[Hugin]

3. .

Good also!

[BikeWriter]

10. Several years ago I sowed 4 oz. each of turnip, mustard, and collard...

seed on a sand hill in front of my home in the Big Thicket of Texas. They produced abundantly. I was still working then, and I'd bunjee a big sack of greens on my scooter and commute to my refinery on the Houston Ship Channel. You should have heard some of the engineers complaining about the greens cooking in the kitchen! Most of my co-workers liked them, though.

[BikeWriter]

6. Ooh, I love me some collards, too! I found one big mustard plant...

in my backyard from some I had sown last year. I ate a small leaf off it and it is so sweet and good! I think I'll saute those leaves with some bacon and maybe some eggs as soon as I buy some. I do need a big mess of greens, though. I can recall the old folks drinking the pot likker like a tonic. I love it on cornbread with some hot sauce!

[LaurenG]

8. Texas

I miss it for that reason. You still have a living plant from last seasons garden. :bounce:

[BikeWriter]

11. Yes'm, it's beautiful, and it tastes delicious raw. Oh, you should see...

my loquat tree budding out fruit in the front yard, and all the purple flowers on my plums.

[Blue_Tires]

5. you forgot the comma

between 'pot' and 'liquor'!

at least that's the way it read to me!

[BikeWriter]

7. That's only because you're not addicted to greens like some of us.

[Blue_Tires]

75. fwif, i like mustards the best

and i've had them all!

[BikeWriter]

76. Very good, Blue. We'll be going to a country style spot later to eat...

If they don't have some good greens we'll stop by a store and I'll fix some myself. ;-)

[jakefrep]

9. Can one make liquor out of pot?

I'm sure Cheech and Chong have tried.

[BikeWriter]

12. Sure you can. I've never done it, but I know some who have.

[jpak]

18. I believe it's called "bong water"

n/t

[BikeWriter]

24. Hee hee hee! My ex used to talk about various teas...

[Rowdyboy]

13. A man after my own heart!

For a mess of greens I prefer to mix turnips and mustard half and half with just a little onion and some bacon. Cook it up in a dutch oven and served with hot cornbread it is the food of the gods!

[BikeWriter]

15. Yep, you know how to cook greens! Try this sometime with turnips...

If you haven't already. Slice the turnip root as if you were skillet frying scalloped potatos. Fry them in bacon fryings and onion until browned, then add the bacon, cover, and smother until tender. Water or a little broth can be added as needed. Use fresh ground black pepper and salt to taste.When tender get a big spoonful and slather it with sour cream. Delicious! I've had people who didn't like turnips love them this way.

[trof]

16. I buying some turnips tomorrow.

Damn that sounds good.

[BikeWriter]

20. Oh, it is, Pard. You won't regret trying them!

:)

[Hugin]

25. My Grandpa always ate greens when he needed, "Somethin' Saower"

He always put vinegar on them.

[BikeWriter]

26. Yep, vinegar is the condiment choice of many greens lovers...

I prefer my vinegar in the form of a good pepper sauce! ;-)

[BikeWriter]

33. 'Mind me to tell you about Mom's wilted salads sometime.

[Hugin]

36. Sure thing!

:thumbsup:

[BikeWriter]

37. Let's see. I looked that one up. This is as close to it as I've found...

It is a delicious salad and is especially good with country cooking.

WILTED LETTUCE

Take a large bunch of leafy lettuce. Shred loosely in large bowl. Sprinkle salt over. In frying pan, fry quartered strips of bacon - just crisp. Then add 1/4 cup vinegar, 2 tablespoons sugar and 3/4 cup water. Bring to a roaring boil and quickly pour over lettuce, stir quickly and cover until wilted. Garnish with sliced green onions and radishes.

[JitterbugPerfume]

41. my mom

used to make wilted salad <sigh>

[oneighty]

42. With super hot

bacon grease?

180

[JitterbugPerfume]

44. yup

bacon greese was a food group in moms kitchen

[BikeWriter]

57. Yep, the contents of the skillet must be boiling.

[BikeWriter]

56. I've met only a few who recall it. One said they ate it at an exclusive...

eating spot. I love salad done that way and hope you'll carry on the tradition. :-)

[Rowdyboy]

17. I love the roots, and cooking them in fryings sounds wonderful.....

Never even thought about eating them with sour cream. Have to try that sometime, but for now I'd be thrilled with a pot. Actually, I have a least one pack left in the freezer we put up last summer. Hmmm, that would make an easy dinner. Might have to change my plans because this thread has definitely got me hungry!

[BikeWriter]

22. Yep, try frying them sometime. It's that time of the year, we need...

some good comfort food with that chlorophyll from sunshine!

[trof]

14. Aw man? Joe Savage's collards.

Joe is a black man in his 90s who has worked on my cousins' farm since anybody now alive can remember. As a kid he showed up at their door sometime after WW I looking for work. Now he's the only one who lives on the farm year round.

I once asked him how far he went in school.
"I never been to no regular school. Miz Bobbie Jo's mama taught me to read and do sums."
Barbara Jo, the family matriarch, passed away three years ago at age 78.

Joe can get honey from a bee tree with no protective gear and without getting stung.
He can fix "un-fixable" cars, trucks, and farm machinery.
He can also do any kind of plumbing, wiring, framing, roofing, or any kind of general construction you might need.
And he makes the best damn collards I've ever eaten.
I'm not sure what all he puts in them, but he starts by chopping some onions and frying them in bacon grease. Then he "sweats the greeens down" in the same pot.
Ambrosia.

[BikeWriter]

19. Yep, onions and bacon fryings are first in my greens, too...

along with some smashed and diced garlic. I use chicken stock, and I don't know if you add sugar, but Mom always did. I prefer adding some dark brown sugar. It sure sweetens the pot.

[trof]

27. I grew up with granny's cooking.

Her turnip greens were:
1. greens
2. a pot of boiling water

Her "roast beef":
1. some big cut of beef, rump roast?
2. a pot of boiling water.

Granny wasn't too adventurous.
She didn't like garlic because "it makes you smell like a dago".
She claimed that if you put a little rum or brandy in the fruitcake it got her tipsy.
She was a tea-totaler.
She and my mom had a yearly Christmas battle about whether to put sage in the turkey dressing, fer chrissakes.

The first time I had rare roast beef (NOT at granny's house!) I thought it was from some different kind of animal.

[BikeWriter]

30. LOL! She was a basic cook, huh? My Granny was excellent!

For over sixty years, she got up about four O'clock and stirred up the fire in her cook stove. As soon as the oven was warm enough, the cat head yeast biscuits that had been rising from the night before went into the oven. She'd begin frying pork chops, chicken, steaks, or some combination thereof. There were vast quantities of potatoes, gravy, canned beans, relishes and fruit preserves for every meal, including breakfast.
On one end of the table sat the pitcher of sweet milk, the pitcher of buttermilk sat at the other and was passed around. A pitcher of iced (sweetened) tea was always present. Those people worked hard and ate good!

[Ryano42]

21. You missed a comma...

I'm hungry for a big mess of greens, pot, liquor, and cornbread!

:rofl:

Collards please...with hot sauce and BACON!!! :9

[BikeWriter]

23. Oh, yeah! You have to have pepper sauce and bacon...

to set them off right! :-)

[trof]

28. Oh yeah, it's "pot likker".

;-)

[BikeWriter]

31. Yep, I only used that spelling there for the uptown folks.

:)

[blindpig]

29. You can keep those nasty greens

and pass me the pot and liquor!:evilgrin:

[BikeWriter]

32. Nasty greens? Alerted! J/K.

[Kashka-Kat]

34. ARUGULA - I just like saying the word "ARUGULA"

[BikeWriter]

35. I have heard of it, but never eaten it. Do you cook it the same?

[Kashka-Kat]

77. not usually cooked-- its a green leafy used in salads-- but

Ive also used it like spinach steaming it with veggies and rice. Yummy spicy taste & a harbinger of spring (Im craving it right about now)

[BikeWriter]

78. Yep, that's why we're all craving greens, too. ;-)

[Lone_Star_Dem]

38. Well come on over

I have collards, cabbage, mustard, bok choy and turnip greens in the garden for you to choose from. :)

[BikeWriter]

58. Hoo, Lady! Those do sound delicious!

[patricia92243]

39. Ahh, now a few hog jowls to go with it and I'll be in heaven.

[BikeWriter]

59. You'd better know I'll put fat back, ham hocks, tasso, or sausage...

in mine! :-)

[JitterbugPerfume]

40. I had stir fried collards and mustard greens

just a couple of days ago


with cornbread and pinto beans



yum yum

[trof]

43. Stir fried? Recipe?

merci

[JitterbugPerfume]

45. saute some onion and a bunch of garlic in olive oil

add washed green (slowly) and stir-fry


serve with basalmic vinegar

[trof]

47. Tomorrow night!

Fer sure.
Thanks.

[JitterbugPerfume]

48. you is

welcome

[BikeWriter]

60. There you go! You know how to eat good!

[trof]

46. One more thing: Pepper sauce.

NOT Tabasco types.
Has to be that little bottle of some kind of hot peppers in vinegar.
Sprinkle liberally.

Like that word.
"Liberally"
:-)

[JitterbugPerfume]

49. I thought Tabasco was pepper sauce

darn

[BikeWriter]

62. Yep, that's the best ones. They have to have lots of vinegar...

to taste right! Mom used to grow and pickle some that were just right.

[DawgHouse]

50. Yummy turnip greens, fried potatoes, pinto beans and cornbread.

A meal fit for a queen!

[BikeWriter]

63. Oh, yeah! You'll get no argument here!

[yellowdogintexas]

51. damn. last night it was red beans & rice, now it is turnip greens

you people are trying to kill me.

boy a mess of good greens w/cornbread would be just wunnerful about now.

I DO have a big bag of spinach in my refrigerator....

[BikeWriter]

61. We've had too much winter. Country folks need some greens!

You'd best cook up that spinach! ;-)

[northofdenali]

52. Had to vote for collards - only ones that grow well here!

But by damn they're good!!!

You described one of my absolute favorite meals; I make it from scratch, including the cornbread - but you forgot the butter beans!!!

Thanks for the tummy tingle, BikeWriter!

[BikeWriter]

64. Oh, I do love collards, and those butter beans too! That kind of eating...

is a good enough reason to keep on living!

[Nicole]

53. I voted for turnip greens

I also like collard & mustard greens.

[BikeWriter]

65. Oh, Nicole, I love those the best, then cabbage and spinach. Mmm!

:-)

[Nicole]

68. I love spinach too

Cabbage, not so much.

I will eat cabbage raw but I don't like it cooked.

[BikeWriter]

69. I have to have some shrimp slaw now and then. Mmm, good stuff!

[Nicole]

70. Sounds interesting

I've never heard of shrimp slaw. Now I gotta go google.

[BikeWriter]

71. LOL! I posted my recipe here not long ago. I'll see if I can find it.

[BikeWriter]

72. Here you go! My shrimp slaw recipe. ;-)

It's very simple to make a delicious shrimp slaw...
I use a medium sized green cabbage shredded in a food processor or chopped fine with a knife. I add a few diced carrots and a red Bell pepper for color and flavor, but these are optional. A roasted green chile pepper is another option I usually add. Add about one pound of boiled and peeled shrimp, chopped finely.
Season to taste with your favorite seasoning. I use Tony Chachere's® Famous Creole Seasoning. If you can't find that or a similar one use chili powder, onion powder, garlic powder, and salt.
Fold in Hidden Valley Ranch Dressing until you reach the desired consistency. This is better if made beforehand and chilled in the fridge for several hours. This allows the flavors to meld.
The slaw is delicious by itself served as a salad with saltines or accompanying barbecued meats.

[Nicole]

73. Thanks!

That sounds great. I have Tony Chachere's seasoning so I'll make it exactly like that.

I did find a recipe for it from Red Lobster but your's looks better.

[BikeWriter]

74. LOL! Thank you, Nicole. I learned...

the recipe from a restaurant and seafood distributor here locally.

[Left Is Write]

54. I like spinach the best out of your selections.

But when winter feels like it has lasted too long, I crave tomatoes, blueberries, peaches, and watermelon!

[BikeWriter]

66. All of those are delicious, Dear, but a mess of greens...

are at the top of my list! ;-)

[clyrc]

55. I love them all!

I was just telling a friend about pot liquor a few days ago. I want some now!

[BikeWriter]

67. You and me both, Lady! I hope you'll be able to...

find you some good greens there. ;-)

[BikeWriter]

79. I never thought collards would lead the list, though I love them.