GREENS AND PEANUT SAUCE
FOR THE GREENS:
1 bunch greens (collard, kale, chard, turnip greens, beet greens,
mustard greens, or your favorite)
3 1/2 to 4 cups water
1 small dried hot pepper optional)
Small handful chopped dried dulse* (optional)
2 to 2 tablespoons tamari sauce
FOR THE PEANUT SAUCE:
1/3 cup peanut butter
2 tablespoons toasted sesame oil
3 tablespoons rice vinegar (or Chinese black vinegar)
2 tablespoons tamari sauce**
1/4 teaspoon cayenne pepper
1 teaspoon sugar
1 large clove garlic
Juice of 1 lime
FOR SERVING:
Juice of 1 lemon, (or 3 tablespoons rice vinegar, Chinese black vinegar or hot-pepper vinegar)
Salt and pepper to taste
TO PREPARE THE GREENS:***
Cut stems off greens. Discard stems and wash leaves well to remove all grit. Chop greens lengthwise a couple times, then cut across in 2-inch strips.
Put 3 cups water in pot and bring to a boil. Add greens, in batches if necessary, pushing them down into the water as you go. Add hot pepper and chopped dulse, if desired.
Cover and simmer 45 minutes to 2 hours, depending on type of greens and how well-cooked you like them. Halfway through the cooking, add 1/2 cup to 1 cup water and the tamari sauce, and toss well.
Heap greens into a serving bowl and drizzle with lemon juice, rice vinegar, black vinegar or hot-pepper vinegar.
TO PREPARE THE PEANUT SAUCE:
Put all the sauce ingredients in a blender and process until smooth. Serve over the hot greens.
*Dulse is a seaweed sold in health-food stores and approximates the salt-pork taste in classic Southern greens.
**Tamari sauce, similar to soy sauce, is sold in the Asian sections of supermarkets.
***TO COOK GREENS IN AN ELECTRIC SKILLET:
Start skillet at 300 degrees F. Add 1 to 2 teaspoons toasted sesame oil, greens, water, tamari, and hot pepper and dulse, as directed above. Cover and cook, reducing heat to 225 degrees after 15 minutes. Check periodically to make sure water has not evaporated, adding a little water if necessary. Greens will cook faster this way, in no more than 45 minutes. Add lemon juice or vinegar to cooked greens and serve with peanut sauce.
Makes 3 to 5 large servings
Adapted from source: Cookin' Southern Vegetarian Style by Ann Jackson
FOR THE GREENS:
1 bunch greens (collard, kale, chard, turnip greens, beet greens,
mustard greens, or your favorite)
3 1/2 to 4 cups water
1 small dried hot pepper optional)
Small handful chopped dried dulse* (optional)
2 to 2 tablespoons tamari sauce
FOR THE PEANUT SAUCE:
1/3 cup peanut butter
2 tablespoons toasted sesame oil
3 tablespoons rice vinegar (or Chinese black vinegar)
2 tablespoons tamari sauce**
1/4 teaspoon cayenne pepper
1 teaspoon sugar
1 large clove garlic
Juice of 1 lime
FOR SERVING:
Juice of 1 lemon, (or 3 tablespoons rice vinegar, Chinese black vinegar or hot-pepper vinegar)
Salt and pepper to taste
TO PREPARE THE GREENS:***
Cut stems off greens. Discard stems and wash leaves well to remove all grit. Chop greens lengthwise a couple times, then cut across in 2-inch strips.
Put 3 cups water in pot and bring to a boil. Add greens, in batches if necessary, pushing them down into the water as you go. Add hot pepper and chopped dulse, if desired.
Cover and simmer 45 minutes to 2 hours, depending on type of greens and how well-cooked you like them. Halfway through the cooking, add 1/2 cup to 1 cup water and the tamari sauce, and toss well.
Heap greens into a serving bowl and drizzle with lemon juice, rice vinegar, black vinegar or hot-pepper vinegar.
TO PREPARE THE PEANUT SAUCE:
Put all the sauce ingredients in a blender and process until smooth. Serve over the hot greens.
*Dulse is a seaweed sold in health-food stores and approximates the salt-pork taste in classic Southern greens.
**Tamari sauce, similar to soy sauce, is sold in the Asian sections of supermarkets.
***TO COOK GREENS IN AN ELECTRIC SKILLET:
Start skillet at 300 degrees F. Add 1 to 2 teaspoons toasted sesame oil, greens, water, tamari, and hot pepper and dulse, as directed above. Cover and cook, reducing heat to 225 degrees after 15 minutes. Check periodically to make sure water has not evaporated, adding a little water if necessary. Greens will cook faster this way, in no more than 45 minutes. Add lemon juice or vinegar to cooked greens and serve with peanut sauce.
Makes 3 to 5 large servings
Adapted from source: Cookin' Southern Vegetarian Style by Ann Jackson
MsgID: 3144405
Shared by: Betsy at Recipelink.com
In reply to: Recipe: June 27, 2007 Recipe Swap (8 Recipes)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: June 27, 2007 Recipe Swap (8 Recipes)
Board: Daily Recipe Swap at Recipelink.com
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Reviews and Replies: | |
1 | Recipe: June 27, 2007 Recipe Swap (8 Recipes) |
Betsy at Recipelink.com | |
2 | Recipe: Kona Coffee Chili (using V-8 juice, brown rice, and salsa) |
Betsy at Recipelink.com | |
3 | Recipe: Jammin' Salmon with Mango Mojo (using rum, raisins, and orange juice concentrate |
Betsy at Recipelink.com | |
4 | Recipe: Southern Greens and Peanut Sauce |
Betsy at Recipelink.com | |
5 | Recipe: Light Lemon Mousse |
Betsy at Recipelink.com | |
6 | Recipe: Mark Bittman's Fast Tomato Sauce with Anchovies |
Betsy at Recipelink.com | |
7 | Recipe: Mango Barbecue Sauce (marinade or basting sauce) |
Betsy at Recipelink.com | |
8 | Recipe: Braised Garlic-Thyme Mojo with Lime |
Betsy at Recipelink.com | |
9 | Recipe: Baby Artichoke Saute with Pasta |
Betsy at Recipelink.com |
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