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5 easy pieces, part 4: greens with andouille

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By Jen White · November 30, 2012 · 0 Comments ·

There's a fantastic recipe called "Voodoo Greens" in The Encyclopedia of Cajun and Creole Cuisine by Chef John Folse that produces the most amazing greens I've ever had.  The recipe calls for no fewer than 6 types of meat and sausage, 8 types of greens, and takes hours of simmering, but the liquor that accumulates in the pot is highly addictive. We've made Voodoo Greens before to go along with a big pot of black-eyed peas for New Year's, and I've seen friends drink the greens juice straight from the bowl.

I want a bowl of meaty greens sometimes without the hours of work, though.  This is a shortcut method for a side dish that works well with fish, pork chops, meatloaf, or chicken, or as something to toss with freshly cooked pasta.  You can also use it as an omelet filling (just make sure you drain off the juice).  Get green!

greens with andouille

  • 1/2 pound andouille sausage, casings removed, sliced in quarter-circles
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 2 to 4 cups chicken stock
  • 2 large bunches of greens (I used mustard and collards), stems trimmed and leaves chopped or left whole, as desired
  • red wine vinegar, to taste
  • salt and pepper, to taste
  • Tabasco or other hot sauce
  1. Heat a large saucepan over medium high heat and pour in the oil.  Saute the andouille for about 5 minutes, until browned.
  2. Add the garlic and stir for a minute. Pour in 2 cups of chicken stock and start adding the greens a few handfuls at a time, until they wilt down enough to all fit in the pot.
  3. Bring to a boil, then reduce the heat to a low simmer, cover, and simmer for 35 minutes to an hour, until the greens are very tender.  Keep checking the liquid level and add more chicken stock if necessary to keep the greens from drying out and burning.
  4. Season to taste with red wine vinegar, salt and pepper, and Tabasco.

serves 4 to 5 as a side dish

MORE EASY PIECES: part 1: smoked salmon breakfast pizza; part 2: roasted potatoes and turnips; part 3: butter bean hummus

making grocery: corned beef with cane syrup and creole mustard

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By Jen White · March 11, 2012 · 0 Comments ·

This stuff is GOOD. A simple corned beef brisket, boiled briefly to reduce excess saltiness, then baked with a cane syrup and Creole mustard glaze. GUH.  I'd never baked corned beef before with a sweet accent, but it really does make perfect sense--kind of like dragging your slice of bacon through the extra pancake syrup on your plate before taking a bite. You do that, don't you?  If you bake ham with brown sugar, you'll like this.

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old habits, new dishes: sweet potato grits a la Virginia Willis

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By Jen White · October 18, 2011 · 0 Comments ·

[sweet potato grits and deviled chicken thighs]

My name is Jennifer, and I am a cookbook junkie.  Recently our library underwent a complete cleaning, reorganization, and shelf-ification, and a few discoveries were made: Paul and I have duplicate copies of many things.  We don't have much in the science genre.  And I have approximately 250 cookbooks.  Cookbook collecting is definitely a habit for me, and reflects my evolution as a cook.  Consider the first cookbook I ever bought, The Enchanted Broccoli Forest, in 1991.  I had my first apartment at O.U., and though I wasn't a vegetarian, I was deathly afraid of poisoning myself by preparing meat improperly; thus began a long period of collecting vegetarian books.  Or my long-lived low-fat obsession, punctuated every Christmas with the latest Cooking Light yearbook. Thankfully, Cooking Light has lessened its low-fat strictures somewhat and is more about well-balanced eating, so I still follow it.  And in recent years, my focus has been Louisiana and Southern cooking, resulting in enough volumes to fill an entire shelf.  The latest purchase, Basic to Brilliant, Y'all, by Virginia Willis, is a great collection of Southern-based recipes with solid cooking techniques built in to each recipe (Willis is classically trained).  It joins the ranks of my favorite cookbooks that actually teach you how to change the recipes into something else, which is equivalent, in my mind, to a private cooking lesson (How To Cook Without a Book, The Art of Simple Food, and In the Kitchen with a Good Appetite are similar books).

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