Recipe: Vegan Turnip Greens [was: need a recipe]

[Guest guest]

At 01:32 PM 6/23/2002 -0400, you wrote:

>Does anyone know how to mak a real good batch of turnip greens without using

>the pork that so many people put in them? Thanks

>

>Lisa M. Fereday

 

Hi Lisa,

 

Following is a post I sent to Herbivore over a year ago.

 

>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>

 

I was curious about " greens " and so I made this adaptation from Emeril

Legasse's book, " Louisiana Real and Rustic. " The only changes I made were

the bacon substitution and to cut the recipe down, as his used a whopping

six pounds of greens.

 

This recipe is absolutely delicious!!! I ate it until I could eat no more.

I'm definitely going to use this as a company and also a potluck dish.

 

Emeril's Southern Greens

 

Wash, stem, and coarse chop one large bunch of greens (collard, kale,

mustard, spinach, turnip, etc. -- I used collard greens).

Peel and coarsly chop one onion.

Mince one clove of garlic.

Heat 1 to 2 Tablespoons of oil (I used peanut oil) in a large frypan over

medium heat.

When oil is hot, add the chopped onions and stir. Next add:

2 Tablespoons vegetarian " bacon " bits

Cook, stirring, until onion is translucent, usually about 8 minutes.

When onions are translucent, add:

minced garlic

1/2 teaspoon salt

1/8 teaspoon cayenne powder

1/8 teaspoon ground black pepper

Cook 2 minutes, stirring. Then add:

1 teaspoon molasses (not blackstrap, as it isn't sweet)

1 Tablespoon distilled white or white wine vinegar (a mild vinegar)

1/3 cup beer

Mix well.

Then add greens and mix well.

Cook uncovered over medium or medium-low heat for at least 45 minutes,

stirring occasionally. (Emeril suggested cooking for 1 hour 15 minutes,

but he was cooking down 6 pounds of greens!) Serve hot.

The scent and flavor by now are to die for!

 

Regards,

 

Sherry