Wilted Greens
Beans, Greens and Sweet Georgia Peaches
Wilted Greens
Beans, Greens and Sweet Georgia Peaches
|
3 pounds collards (3 small plants or 2 large ones) 1/4 cup (4 tablespoons) olive oil 2 teaspoons salt pepper vinegar or Old Sour Pepper Vinegar: 6 ounces whole fresh hot peppers (your choice) about 1 cup cider vinegar Old Sour: 16-18 Key limes, or about 8 regular limes and 8 lemons 1 tablespoon sea salt Directions: Wilted Greens: Fill a sink with water and add the collard leaves, shaking them around as you add them. Make sure they are completely free of dirt and grit; you may have to change the water several times. When the greens are cleaned, remove them one leaf at a time from the water to a work surface near the stove. Trim the stalk from the leaf and discard it along with any wilted or discolored leaves. Repeat with several leaves, then stack them on top of each other and cut the leaves into 1 inch strips. Continue until you have trimmed all the collards. In a large stockpot or Dutch oven, heat about half the olive oil over high heat until it is just at the point of smoking. Pick up a large handful of the trimmed collards and add it to the pot, with the water that is clinging to the greens. Stir vigorously with a large wooden spoon until all the collards are wilted, then add another handful of wet collards, stirring until they wilt as well. Continue adding the collards until all of them are wilted, then add the salt and the remaining olive oil, and stir the pot well one last time. Immediately reduce the heat to low, cover, and braise for 15 minutes. Taste the greens, and if they need to cook a little more, replace the cover and continue cooking over low heat until they are done to your liking. Serve hot and pass pepper vinegar and/or Old Sour separately. Serves 6 to 8. Pepper Vinegar: Sterilize a pint jar by boiling it in a water bath for 10 minutes. Wash the peppers well and dry them. Making sure your hands are very clean, pack the peppers in the jar. In a stainless nonreactive pan, bring the vinegar to a boil. While it is still boiling hot, pour it over the peppers until they are completely covered. Seal the jar and store in a cool dark place (fridge is okay) for 2 to 4 weeks. Old Sour: Roll the fruit well to release the juice, split them, and squeeze out the juice. strain it into a measuring cup. There should be 2 cups, depending on the juiciness of the fruit. Put the juice into a pottery crock or glass jar. Add the salt and stir with a clean stainless spoon until the salt is completely dissolved. Cover the container with a double layer of cheesecloth or thin muslin, and secure the cloth with a tight rubber band. Set container aside at room temperature and let it mature, undisturbed, for not less than 2 weeks, recommended 6 to 8 weeks. When sauce has aged completely, pour it into a bottle, seal it tightly with a cork or screw cap, an store in a cool, dark cupboard or refrigerator. |