Recipe - Honey Chiles Ital Greens

2 pound Mustard and Turnip Greens
Mixed, Cleaned, Picked and
Washed 3 times to make sure
there is no grit whatsoever
left in them, then rough
chopped (up to 3)
1 One half qt LowSalt Vegeterian Consumee'
1 md Chile Pepper, I prefer a
Habanero or Scotchbonnet,
Whole
2 md Cloves of Garlic, Smashed,
Whole, Skinned
3 tablespoon Vegetable Oil or Peanut Oil
2 tablespoon Low Salt Soy Sauce
One fourth cup Wine Vinegar
2 cup Hot Pre Boiled Water (up to
3)

This recipe is from my soon to be published Cookbook.. "Cookin in Honey
Chile's Ital Kitchen" Copyright 1996 A.M. Auset

Mix Consumee' Pepper, Garlic, Oil, Soy Sauce in a large dutch oven with a
lid, and heat just until boiling, reduce heat to low and simmer until broth
takes on a golden hue and chile pepper starts to breakup, Remove Chile
Pepper; Turn Heat up to medium to make sure broth is now hot enough to
blanch greens when added. Add Washed Greens and stir to reduce capacity
until all greens can be added.. then cover pot and reduce heat to low /
medium and cook approximately 45 minutes taking an occassional peek into
the pot, to make sure they do not go dry.. if they should start to reduce a
little too much leaving little broth, add boiled water to bring the level
back to half the pot, never more than that or the greens will be soggy.
Cook the greens until they are just crunchy and emerald green and delicious
Approximatly 1 hour 30 minutes max.

Add the Vinegar Last, stir and Recover the Pot, turn off heat and allow
the heat of the pot to steam the vinegar into the greens, giving them that
Tang. Enjoy garnished if you like with Cucumber slices, chopped Vidalia or
Sweet Onion, and if you like More Chile Pepper and Chow Chow Pickle. I also
serve them with Corn Bread Muffins or Spicy Corn Sticks.. Yummy !!!

Posted to EATL Digest 30 Aug 96

From: ladyre@juno.com

Date: Fri, 9 Aug 1996 14:42:46 PST