Greens au Grand Coeur

bayou sam's cajun grill

©2003

gluten free

AuthorDartagnan
DifficultyIntermediate

"Greens with a Big Heart" is an accurate translation for this southern classic recipe

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Yields6 Servings
Prep Time20 minsCook Time4 hrs 10 minsTotal Time4 hrs 30 mins
 2 bunches turnip greens
 1 bunch collard greens
 1 ½ tbsp rendered duck fat
 1 large sweet onion, sliced 1/4-1/2" thick
 3 cloves garlic, minced
 1 tbsp red pepper flakes
 2 smoked pork necks
 2 big slices salt pork
 2 medium cayenne pepper, seeded and mincedsubstitute serrano if needed
 ½ cup dry white wine
 3 cups good water, for slow cooker
 8 oz thick sliced cooked ham, torn of chopped thick
 ¼ cup Steen's Pure Cane Vinegar
 to taste kosher salt
 to taste fresh coarse ground black pepper
1

Tear greens into large pieces and discard the thick vein.

2

Add greens to a stock pot of boiling salted water (I use kosher salt). Let boil for about 6 minutes. Drain and Rinse well, then drain and rinse again. Store bought greens are usually not too bad, but fresh from the garden or a farmer's market, you really want to rinse and drain maybe 3 or 4 times to get the grit out.

3

While the greens are boiling, preheat a heavy skillet with the duck fat, add onion and garlic; add a couple tablespoons of counter seasoning and the red pepper flakes, sauté a minute or so over medium high heat.

4

Now toss in the pork necks and salt pork. Sauté until onions are lightly brown, add minced cayennes (or serranos if subbing) and cook for an additional couple minutes.

5

Deglaze with white wine and reduce by 1/2-2/3.

6

Place the contents of the sautéed onion pan, into the slow-cooker then add the rinsed and drained greens, ham, rest of the counter seasoning and fresh good water.

7

Cook on high for 4 hours or until greens are tender. (about 3 hours in you'll want to taste and adjust for season. DO NOT REMOVE LID, just slide a spoon in and taste. If you add something, place it on the spoon you used and slide it back in without lifting the lid anymore than you have to.
OR
Take the lid off and add 45 minutes to an hour more cooking time.

8

To serve, remove pork necks (those belong to you Chef, mere mortals should not be allowed to have any of this goodness, but you are allowed to share). Ladle greens and liquid into a large shallow bowl. Top with bits of the ham. Garnish with tabasco pepper sauce or quality balsamic vinegar and a crusty baguette. Becker Viognier is excellent with this soul of the south dish of love.

Ingredients

 2 bunches turnip greens
 1 bunch collard greens
 1 ½ tbsp rendered duck fat
 1 large sweet onion, sliced 1/4-1/2" thick
 3 cloves garlic, minced
 1 tbsp red pepper flakes
 2 smoked pork necks
 2 big slices salt pork
 2 medium cayenne pepper, seeded and mincedsubstitute serrano if needed
 ½ cup dry white wine
 3 cups good water, for slow cooker
 8 oz thick sliced cooked ham, torn of chopped thick
 ¼ cup Steen's Pure Cane Vinegar
 to taste kosher salt
 to taste fresh coarse ground black pepper

Directions

1

Tear greens into large pieces and discard the thick vein.

2

Add greens to a stock pot of boiling salted water (I use kosher salt). Let boil for about 6 minutes. Drain and Rinse well, then drain and rinse again. Store bought greens are usually not too bad, but fresh from the garden or a farmer's market, you really want to rinse and drain maybe 3 or 4 times to get the grit out.

3

While the greens are boiling, preheat a heavy skillet with the duck fat, add onion and garlic; add a couple tablespoons of counter seasoning and the red pepper flakes, sauté a minute or so over medium high heat.

4

Now toss in the pork necks and salt pork. Sauté until onions are lightly brown, add minced cayennes (or serranos if subbing) and cook for an additional couple minutes.

5

Deglaze with white wine and reduce by 1/2-2/3.

6

Place the contents of the sautéed onion pan, into the slow-cooker then add the rinsed and drained greens, ham, rest of the counter seasoning and fresh good water.

7

Cook on high for 4 hours or until greens are tender. (about 3 hours in you'll want to taste and adjust for season. DO NOT REMOVE LID, just slide a spoon in and taste. If you add something, place it on the spoon you used and slide it back in without lifting the lid anymore than you have to.
OR
Take the lid off and add 45 minutes to an hour more cooking time.

8

To serve, remove pork necks (those belong to you Chef, mere mortals should not be allowed to have any of this goodness, but you are allowed to share). Ladle greens and liquid into a large shallow bowl. Top with bits of the ham. Garnish with tabasco pepper sauce or quality balsamic vinegar and a crusty baguette. Becker Viognier is excellent with this soul of the south dish of love.

Greens au Grand Coeur

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