Southern
style turnip greens, stewed with salt pork, beef base, a bit of sugar
and cider vinegar. Serve with cornbread and pickled onions and pass the
hot pepper sauces at the table.Ya'll come, 'ya hear...
H/T, Deep South Dish
Stephen
Autumn
Thursday, November 15, 2012
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A most excellent idea! Thanks for that suggestion.
ReplyDeleteMy pleasure, David...what beer should I serve? Thanks, my friend.
DeleteWhat time are you serving? I don't wanna be late.
ReplyDeleteSometime after the parade, Matt...not sure. But you are more than welcome.
DeleteI'd come just for the cornbread. Looks good!
ReplyDeleteI'll save you a dish filled to the top, my friend. We should all post pictures of our dishes this year. Since you have a beautiful chef in the family you should win hands down. Thanks, my friend.
DeleteI'd be happy to pull up a chair and dig into a mess of that. Thanks, but I'll be chief cook and bottle washer here this year.
ReplyDeleteI understand...I'm always the chief cook and bottle washer in this family of two. Well, she does help wash the dishes...she throws them in the dish washer.
DeleteNo turkey?
ReplyDeleteOh, yes indeed, dear Kristine, a fresh one too. I don't like frozen. You should taste my gravy....
DeleteSounds good to me. " )
ReplyDeleteHey, pretty girl...what 'ya cooking that day?
DeleteFor us, that's for Saturday after the big meal. Usually someone brings us a 'mess' of turnip greens on Friday after Thanksgiving, pulled up right out of their garden, sand/clay/dirt and all. It takes us at least 2 days to rinse, repeat, rinse, repeat .... But, boy are they good.
ReplyDeleteCan't forget the table pepper sauce that Grandma used to make w/vinegar & a hot pepper.
I'd eat greens for breakfast...mustard greens twice. Thanks, Sandy.
DeleteRing the field bell when it's ready.......:)
DeleteWill do, Brock. It'll be loud and clear.
DeleteOhhhhhhhhhhhhhh. You made no mention of the pot likker. Soak your cornbread in the juices or just tip and bowl and drink it down. OMG
ReplyDeleteI was CRAVING some mustard greens but they were nowhere to be found in the produce aisle. I was desperate. I bought a large can (yes. I said 'can') of OLD GLORY southern seasoned mustard greens. Imagine my surprise. If you can't make them at the time, and it's a true mustard green emergency, these will do until you can make your own.
Believe it or not, Joy, I've tried Old Glory and like it. Still, I'll stick to the fresh greens. They are a pain, sometimes, to clean but I like them. Take care, and thanks, sweet lady.
DeleteOh my yum... that just makes me weak in the knees. (And now really really hungry!)
ReplyDeleteI'm the only one here that *loves* greens. (Works for me as I'd rather not share!) We just pulled ours and I'm cleaning them. Hoping to can some up.. but used fresh is always the best.
Anne, people that refuse to eat greens are just strange and should be avoided at all cost....thanks, my dear lady.
Delete