Not Just Paulas Best Braised Southerngreens Recipes

SOUTHERN BRAISED GREENS

Steps:

• Remove the large stems from the collard greens, mustard greens and kale and cut the leaves into bite-size pieces.
• Heat the coconut oil in a large pot over medium heat. Add all the onions and cook until softened and translucent, 3 to 5 minutes. Add the garlic and cook for another minute, or until softened.
• Add the stock, Creole seasoning, curry powder, paprika and 1/2 teaspoon salt. Start adding the greens in batches, letting them wilt slightly before adding more; it may take about 10 minutes to get all the greens to fit. Cover and simmer, stirring halfway through, until the greens are wilted and tender, about 25 minutes. Season with salt, if desired.

EASY BRAISED GREENS RECIPE

Steps:

• Place bacon in a Dutch oven or other heavy pot. Cook over medium-high heat until evenly browned and crisp.
• Tip the pot and remove all but 1 tablespoon oil from the Dutch oven.
• Add the chicken broth and bring to a boil.
• Add greens by the handful, waiting in between each addition until the greens wilt.
• Cover with the lid slightly ajar and cook 20-25 minutes or until greens are tender.
• Add vinegar, tabasco and season to taste with salt and black pepper.

NOT JUST PAULA'S BEST BRAISED SOUTHERNGREENS

Steps:

• Rinse hocks,put in large saucepan and fill with water making sure to cover hocks completely. Bring to boil, reduce heat to medium low and cover. Simmer for about 2-3 hrs or until completely done. Remove from stove and put in strainer running water over to rinse off some of the grease. Let drain and sit aside. (Helpful Hint) I usually take out as many bones as I can.
• In a large saucepan, cook the bacon over medium-high heat until crisp, about 5 minutes. Add the onion and butter and cook until the onion is tender, about 5-10 minutes longer. (Helpful Hint) Make sure you cook bacon in saucepan not skillet.
• Add 2 cups of water and bring to boil. Reduce the heat to medium-low and simmer for 10 minutes. Add the ham hocks and collard greens and cook, uncovered until very soft, stirring occassionally about 20 minutes.
• Reduce heat to low, cover and continue to let cook about 2-3 hrs (longer if needed). Season with seasoned salt (I reecommend Lowery's), garlic powder and black pepper. Continue cooking (stirring occassionally) adding water as needed until desired consistency is reached. (Helpful Hint) I usually sprinkle some crushed red peppers for a spicier version.

SOUTHERN-BRAISED GREENS WITH BACON

Steps:

• In a large, heavy pot cook the bacon until it has rendered most of its fat, about 5 to 6 minutes. Add the onions, garlic, salt, cayenne, and black pepper and cook until the onions are wilted, about 4 minutes. Add 1 quart of water, the beer, vinegar, and molasses and bring to a boil. Begin adding the greens in batches, pressing down with a wooden spoon to submerge them in the hot liquid and adding more as they wilt. When all of the greens have been added, reduce the heat to a simmer and cook the greens, partially covered and stirring occasionally, for about 1 to 1 1/2 hours or until tender.

SOUTHERN COOKED GREENS

Steps:

• In a large pot, saute the bacon until slightly crisp. Add the onions and season with salt, pepper and cayenne pepper. Cook 6 to 7 minutes, until the onions are wilted and golden. Add the brown sugar and stir to dissolve. Add the shallots and garlic. Cook for 2 minutes. Add the water and vinegar and mix well. Begin adding the greens, a third at a time, pressing them down as they begin to wilt. Season with salt and pepper. Reduce the heat to medium-low and cook, uncovered, until the greens are soft, about 1 hour and 15 minutes. Serve hot.

NUTS & SEEDS GRANOLA

Steps:

• Heat the oven to 180C/160C fan gas 4. Line a large baking sheet with baking parchment to prevent the granola from sticking. Put all of the dry ingredients in a large mixing bowl. Whisk together the almond extract, vegetable oil and maple syrup in a jug, then pour into the bowl with the dry ingredients.
• Mix together well, making sure that all the dry ingredients are well coated and that there are no dry bits. Tip the mixture onto the lined baking sheet and spread out in an even layer. Cook for about 25-30 mins until golden. You will need to give the mixture a few turns every 8-10 mins to make sure it dries out evenly and doesn't clump together too much. Keep an eye on it as nuts can burn easily.
• Remove from the oven and leave to cool completely on the tray. Break up any large clumps of granola with a wooden spoon. Will keep for up to one month in an airtight container. Serve with milk or yogurt, and fresh seasonal fruit, if you like.