Greens New South Style - Southern USA - 12g Carbs, 6g Fiber
Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Vegan
Amount Measure Ingredient -- Preparation Method
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4 tablespoons peanut oil -- or other mild vegetable oil
1 onion -- chopped
1 celery rib -- chopped
1 green bell pepper -- cored, seeded, & chopped
5 garlic cloves -- 3 chopped, 2 left whole
1/4 dried chipotle pepper -- to 1/2 pepper, broken in half
1 1/2 pounds greens -- (turnip greens, mustard greens, beet greens, collard greens, kale, chard, or a combination)
1 tablespoon dark miso -- heaping
1 tablespoon toasted sesame oil
salt and freshly cracked pepper
For serving: -- any nonsweet cornbread, washed and trimmed scallions or sliced raw onion, hot sauce such as Tabasco, or cider vinegar in a cruet
Heat the oil in a large, heavy pot with a tight-fitting lid (a Dutch oven is ideal). Add the onion, celery, and bell pepper and cook over medium-high heat for about 5 minutes, stirring often. Lower the heat slightly and add the chopped garlic. Saute for 2 minutes more, then add 1 quart water and the chipotle pepper (to taste). Lower the heat and simmer, half-covered, for about 30 minutes.
Meanwhile, wash the greens thoroughly in several changes of water and with a couple of rinses; greens are notorious concealers of dirt and grit. Using a sharp knife, cut out any especially thick or tough stems, then tear or cut the greens into bite-size pieces.
Stir the greens down into the simmering vegetable liquid. Greens are
bulky, but they cook down quickly; you'll do several batches. When as many greens as possible are in the pot, add the whole garlic cloves, cover the pot, and let the greens cook down until you can add more. Once all the greens are in, lower the heat to a low simmer, cover, and let cook slowly for 1 hour.
Lift the lid. Stir in the miso and sesame oil, smushing the miso with a spoon. Cover; simmer for another 15 minutes. Remove the chipotle pepper.
Season to taste with salt and pepper. Serve in a bowl, with cornbread and scallions or sliced onions on the side, plus the hot sauce or vinegar, if using.
Serves 4 to 6.
Though I often simply stir-fry my greens quickly with garlic and oil,
here's what I do when I want them cooked slowly, soulfully, and
semi-Southernly. The improbable-sounding Asian and Southwestern
ingredients give them meaty,smoky notes, yet keep them vegetarian and
healthful. The finished greens are every bit as delectable as the classic.
Cuisine: "Southern USA"
Source: "The Cornbread Gospels by Crescent Dragonwagon, Workman Publishing,
2007."
S(Formatted by Chupa Babi): "Nov 2009"
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Per Serving (excluding unknown items): 183 Calories; 14g Fat (64.9%
calories from fat); 5g Protein; 12g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 168mg Sodium
Exchanges: 0 Grain(Starch)
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