Archive for ‘Greens’

January 27, 2012

Why You Always Buy Beets with the Greens | Duck Fat Beet Greens

Growing up, this was just about the only way I would eat my greens.  I am more adventurous now, but I still love some good smothered greens.  This is an ultra-simple recipe, one my Grandma made frequently, making a quick gravy out of (usually) some rendered bacon fat, a little flour and some onions.  It is quintessential Great Depression cooking: making do with the leftovers.  Lowly ingredients that are greater than the sum of their parts.

This time I had some leftover duck fat from a spicy smoked duck breast to start the gravy.  If you don’t have it, use bacon fat.  It’s enough to turn a greens-phobic into a greens lover.

Beet Greens with Duck Fat and Onion Gravy, makes enough for two (but barely, if one of them is me)

Greens from one bunch of beets, stems removed, washed well and chopped

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September 28, 2011

A New Southern Favorite | Green Grits

I am currently hoarding the last of my Nora Mill Granary yellow speckled grits.  These stone milled grits are honestly the best I’ve ever tasted.  My favorite way to make them is with half stock and half Snowville whole milk; then stir in a few pureed greens, anything that’s seasonal, even lettuces are lovely.

And do I need anything to go with them?  Not really.  But if you have a bit of a fresh ham that you’ve brined and baked, that’d go just beautifully.

Green Grits, Serves 4 to 6, Inspired by original recipe in Jamie’s America

2 c stock, chicken or vegetable, preferably homemade

2 c whole milk, Snowville, if it’s available in your area

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