PURPLE HULL PEAS AND MUSTARD GREENS IN SMOKY POTLIKKER RECIPE
Southern field peas come in seemingly endless varieties, the most well known of which are black-eyed peas. For this dish, it’s worth seeking out their sister, the pink-eyed purple hull pea that April McGreger, who makes Farmer’s Daughter brand pickles and preserves Hillsborough, N.C., knew growing up. They are sold fresh in late spring through the early fall in the South, but can be found frozen. Black-eyed peas will do just fine, though. This is a bold and brothy soup with plenty of what Southerners call potlikker, flavored with ham hocks for traditionalists or smoked turkey parts for a lighter version. It is essential to serve this dish with sturdy cornbread to soak up the potlikker. Ms. McGreger likes thin and crispy cornbread.
Provided by Kim Severson
Total Time 3 hours
Yield 6 to 8 servings, about 12 cups
Number Of Ingredients 18
Steps:
- Over medium heat, warm the oil in a large Dutch oven or other soup pot. Add the onion and celery and cook for 5 minutes, or until soft. Don’t let the vegetables brown. Stir in the garlic and cook another minute. Stir in the chile, bay leaves, thyme and allspice.
- If using ham hocks, add them along with 10 cups of water, bring to a boil and skim off any foam. Partly cover the pot with a lid and simmer for 2 hours. If using smoked turkey wings or legs, add 9 cups of water, bring to a boil and skim off any foam. Partly cover with lid and simmer for one hour.
- Stir in the peas, partly cover the pot with the lid and simmer until the peas are tender. This will take about 20 minutes for fresh or frozen peas or as long as 1 1/2 hours for peas that were dried and soaked.
- While the beans cook, wash the mustard greens in several changes of water. Taste a leaf to be certain they are not gritty. Tear the greens into bite-size pieces and discard the tough middle stem. Alternately, pre-cut, bagged mustard greens can be used.
- Remove the hocks or wings to a platter and cool. Take the meat off the bone, chop and add to the pot. Discard any skin and connective tissue.
- Add the shredded mustard greens and tomatoes to the pot and simmer just until the greens are wilted, or about 10 minutes. Stir in the vinegar, sugar, salt, black pepper and green onions. Taste and adjust seasoning. Ladle into warm, shallow bowls and scatter a few celery leaves on top. Serve with cornbread and pass pepper vinegar or hot sauce at the table.
Nutrition Facts : @context http//schema.org, Calories 134, UnsaturatedFatContent 4 grams, CarbohydrateContent 20 grams, FatContent 4 grams, FiberContent 6 grams, ProteinContent 6 grams, SaturatedFatContent 0 grams, SodiumContent 367 milligrams, SugarContent 9 grams, TransFatContent 0 grams
DELICIOUS MUSTARD GREENS RECIPE | ALLRECIPES
A flavorful assortment of fresh mustard greens cooked with accents of bacon and garlic. A good all-season complement to any main course
Provided by Patrick
Categories Side Dish Vegetables Greens
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 2 servings
Number Of Ingredients 6
Steps:
- Heat peanut oil in a large skillet over medium heat, and cook and stir the bacon bits and garlic until fragrant, about 1 minute. Stir in 2 or 3 handfuls of mustard greens, allow the greens to wilt, and stir in remaining greens; sprinkle with onion powder. Continue to cook and stir until the greens are bright green, wilted, and starting to become tender, 2 to 3 more minutes. Drizzle greens with fish sauce, stir to combine, and serve.
Nutrition Facts : Calories 108.8 calories, CarbohydrateContent 8.2 g, CholesterolContent 1.2 mg, FatContent 7.4 g, FiberContent 4.7 g, ProteinContent 4.8 g, SaturatedFatContent 1.3 g, SodiumContent 273 mg, SugarContent 0.5 g
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