mmm-yoso!!! is a foodblog. Kirk posts the most about his cooking and eating at home and in restaurants around the world. He lets Cathy and Ed (from Yuma) post about eating and cooking as well. Today, Ed is sharing a favorite easy meal he likes to fix.
I still remember the first time I ever tasted stewed greens. I was picking up an order of fried chicken to go, and the clerk asked which two side dishes I wanted. On a whim, I decided to try the greens because I had heard about greens but never tasted them. It was love at first bite.
Since then, I have worked at learning how to make greens. Nowadays, some version of stewed greens is my default choice to bring to a Super Bowl party or other potluck. Of course, I never make it exactly the same, but I thought I would share my basic recipe with my friends at mmm-yoso!!!
The greens on the right are collards, the ones on the left mustard greens. Collards tend to have a firm texture and a very mild cabbage like flavor. To my taste about 1/2 to 1/3 of the greens should be collards. Mustard and turnip greens have a more pronounced flavor and a softer texture. I usually choose whichever one is available and looks the best in the store. It is perfectly okay to mix all three.
One thing that can really ruin greens is having dirt and grit in the final product. Rinsing also gets rid of any dust and reduces lingering pesticide – if any – I hope.
Half an onion would have been sufficient for two bunches of greens, but little extra onion doesn't hurt.
The number of sausages can vary without changing the basic recipe. In general, one to two sausages per bunch of greens is great if I'm serving the dish as a main course. If I'm bringing it to a potluck or serving it as a side dish, I might use one sausage link for every 3 or 4 bunches of greens.
Now you can see why using a large Dutch oven or similar stewpot comes in handy.
I also added a half teaspoon (or so) of black pepper and at least as much red pepper. Sometimes I have used Korean crushed red chilies, sometimes Italian style hot pepper flakes, but Tina's friend Krystal had sent us some excellent spicy and flavorful Basque ground red peppers, which added a nice zing to the dish:
Tasty. Even the broth (called pot liquor) is really flavorful. Add a pan of cornbread, and this is a meal for 2 adults and a couple of kids easy.
Written out, this is the list of ingredients.
2 bunches greens (1 collard, 1 mustard)
3 Aidells Andouille smoked pork sausage links
1 chopped onion
3 Tbs olive or other cooking oil
2 cups chicken stock
Black and red pepper to taste
Salt to taste
2 Tbs cider or red wine vinegar
2-3 pinches grated nutmeg
I hope you like this easy recipe as much as I do.