Tuesday, January 01, 2013
As a southerner, I'm contractually obligated to love greens. I've tried over the years to approximate the melting and porky goodness found in the greens at southern soul food restaurants. Dancing around with using bacon or even pancetta, I've never hit the bulls-eye. That is until last night. Using turnip and collard greens with smoked pork neck bones proved to be the magic trick.
• 1 medium red onion, chopped
• 3 cloves garlic, chopped
• 1 tbsp. olive oil
• 1 lb. smoked pork neck bones
• 1 lb. bunch turnip greens, stems removed, well rinsed and cut in ribbons
• 1 lb. bunch collard greens, stems removed, well rinsed and cut in ribbons
Sautee the red onion in a deep pot or dutch oven over medium heat. Add garlic once onion is softened and sautee until fragrant. Add neck bones and sautee briefly.
Cover with water to top of bones. Simmer for 1 hour to 90 minutes covered.
Add greens to pot and simmer covered for 2 hours. Add more water if pot gets dry.
Serve with cider vinegar and/or hot sauce if desired.
Pictured above: Brunswick stew, sweet potato souffle, black-eyed peas, buttermilk biscuit and best damn greens.
4 oz. Kraken rum (black spiced rum)
4 oz. white rum
2 oz. Bacardi select (dark rum)
2 oz. Grand Marnier
Juice of three limes and lime peels reserved
Juice of two lemons and lemon peels reserved
6 oz. ginger simple syrup (below)
4 oz. guava nectar
4 oz. mango nectar
4 oz. pineapple juice
¼ cup sugar
Combine peeled and chopped fresh ginger with one cup sugar and one cup water. Cook at a low simmer for 10 minutes. Strain and cool.
Muddle sugar with lemon and lime peels in large glass pitcher to release the natural citrus oils.
Combine liquors and juices with muddled sugar. Stir.
Serve over crushed ice in tumblers/cocktail glasses leaving about a half inch. Top with ginger ale and stir.