* Exported from MasterCook *
South
Carolina Mess o' Greens Salad With Warm Pecan Dressing
Recipe By :Dori
Sanders' Country Cooking (Algonquin Books of Chapel Hill, N.C., 1995)
Serving Size :
5 Preparation Time :0:00
Categories :
LowCal (Less than 300 cals) LowerCarbs
Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 cups fresh greens -- mustard, turnip, and/or
collard greens (about 1 pound)
2 Tablespoons balsamic vinegar
2 teaspoons honey
1 Tablespoon Dijon mustard
2 teaspoons vegetable oil
1/2 cup pecans -- roughly chopped or broken
Wash greens well, dry thoroughly, then remove and discard
the long stems.
Tear the greens into salad-size pieces and place in a
large bowl.
In a small bowl, combine the vinegar, honey and mustard.
Set aside.
Heat the oil in a small skillet until hot but not
smoking. Add the vinegar
mixture and pecans and cook, stirring regularly, for 2 to
3 minutes. Pour
over the greens and serve at once.
Serves 4 - 6
AuthorNote: A different tradition of quick-cooked spring
greens has been
passed down through the generations in the family of a
black South
Carolinian novelist, farmer and farm stand operator named
Dori Sanders.
She traces many of her family's culinary traditions to
her Aunt Vestula,
who died when Dori was a young girl.
Aunt Vestula, a link to a bygone era of southern history,
worked around
the turn of the century in the kitchen of a plantation
near Charleston.
Part of her pay was bringing home leftovers. In Dori
Sanders' Country
Cooking (Algonquin Books of Chapel Hill, N.C., 1995),
Sanders describes a
springtime tradition of foraging in the fields for wild
greens, many of
which are available in cultivated form in Southern
California farmers
markets. She mentions what Carolinians call creasie
greens (field cress
that is a wild relative of water cress), pokeweed and
dandelion greens.
Pokeweed tastes like beet leaves but with a stronger
flavor, she writes.
As with all bitter greens, boiling them before further
preparation takes
off some of the edge.
Cuisine:
"Southern
USA"
Source:
"Seasonal
Chef"
S(Formatted by Chupa Babi):
"April
2013"
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Per Serving (excluding unknown items): 117 Calories; 9g
Fat (65.8%
calories from fat); 3g Protein; 8g Carbohydrate; 2g
Dietary Fiber; 0mg
Cholesterol; 55mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2
Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 4205 0 0 0 0 0
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