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Wednesday, June 6, 2012

Recipe Wednesday! Glorious Greens...Two dressings to top them off!

With spring well under way, greens are ready everywhere. Whether it's chard, spinach, mustard or turnip greens, kale, collard or dandelion greens, this zippy sauce will temper some of the the strong flavor, and make your greens delicious. Try the collards recipe for a taste of down-home cookin'! **************************************** PENNSYLVANIA DUTCH DRESSING FOR GREENS >>>Ingredients: *1/2 lb. bacon ends and pieces *1/2 cup sugar *1 1/2 Tbsp. flour *1/2 tsp. mustard *1 egg *1/2 cup milk *1/4 cup vinegar *1/4 cup water *2-3 chopped hard-boiled eggs *cooked, crumbled bacon >>>Directions: Chop bacon pieces and saute in saucepan. Combine sugar and flour in mixing bowl. Beat in mustard and egg until smooth. Gradually pour in milk, vinegar, and water. Drain excess fat from bacon and pour liquid ingredients into saucepan over browned bacon. Bring to a boil, stirring constantly. When mixture thickens, remove from heat and pour over washed, chopped greens. Sprinkle chopped hard-boiled eggs and crumbled bacon over the top, serve warm. Dressing may also be used for potato salad. Can be stored in refrigerator for up-to one week. ******************************************** SOUTHERN-STYLE COLLARD GREENS >>>Ingredients: *3 smoked ham hocks *3-5 lbs collard greens, 2 lbs broccoli rabe, or mustard greens *1 1/2 tsp salt *3 cloves garlic, chopped *1/4 tsp red pepper flakes *salt and pepper to taste >>>Directions: Put ham hocks and garlic in a large soup pot and bring to a boil. Reduce heat and simmer about 3 hours, replacing water as needed allowing water level to reduce a little as you go along. When ham hocks begin to fall apart, separate the collard green leaves and rinse each carefully under cold running water. Roll the leaves up and slice across into strips, or just rip the leaves from the stems and add to the pot - discard the heaviest stems, but don't be picky. As the collards are added gradually to the pot and they begin to wilt down, continue to add until all are used. Season with the salt, then cover and simmer, stirring occasionally, for about 30 minutes more over medium heat until the greens are tender. Serve with hot sauce if desired, or a splash of balsamic vinegar, or drizzle with extra virgin olive oil. NOTE: If you are making a boiled ham or smoked shoulder, you can reserve the liquid and reduce it and then make the collard greens using this recipe once the ham is removed. ***************************************************** "If your knees aren't green by the end of the day, you ought to seriously re-examine your life.” ~Bill Watterson (American Author of the comic strip "Calvin & Hobbes")

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