Smothered Greens
- Cuisine: Southern/Soul Food
- Course: Side Dish
- Features: Healthy
Summary:
We checked out some recipes advocated as healthy by the government in various booklets and Web sites. We wanted to see if flavor was sacrificed to make the recipes healthy.
For this recipe, what seems like a voluminous amount of greens cooks down quickly. The turkey, which replaces the traditional pork fat, adds a surprising smokiness, and the taste of cloves is assertive. Our only tweak to this is to suggest a sprinkling of salt, if your diet permits.
4 to 5 servings
Ingredients:
- 18 cups (2 pounds) greens (may use mustard, turnip, collard greens or kale, or a mixture)
- 3 cups water
- 1 tablespoon chopped red chili peppers (may substitute with a few drops of hot pepper sauce, such as Tabasco)
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground cloves
- 2 cloves garlic, crushed
- 1/2 teaspoon dried thyme
- 1 scallion, chopped (both white and green parts)
- 1 teaspoon ground ginger
- 1/4 cup chopped onion
- 1/4 pound skinless, smoked turkey breast, roughly chopped
- Salt (optional)
Directions:
Wash the greens thoroughly in cool water, making sure to get rid of any sand or grit. Remove and discard the stems, and dry the greens slightly with paper towels. Tear the greens into bite-size pieces and set aside.
Meanwhile, in a large pot over high heat, bring the water to a boil and add the remaining ingredients. Once the mixture has come to a boil, add the greens. Stir to incorporate the seasonings and reduce the volume of greens, about 1 minute.
Reduce heat to low and cook, uncovered, 20 to 30 minutes, or until the greens are tender. Add salt, if desired, to taste. Before serving, discard the garlic, if desired.
Recipe Source:
Adapted from "Keep the Beat: Heart Healthy Recipes from the National Heart, Lung and Blood Institute."
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