Well now. Some of you have been brave enough to try some of my Southern recipes. You have tried the cornbread and a few folks think it’s pretty good. Now the bravery test. How adventurous are you? Here is another southern favourite that goes well with smoked meat.
3 days before serving, in a glass bowl; add sliced chillies ( be brave, go for it ) and cover with white vinegar. Cover and place in the fridge.
1 bunch of spring greens ( these greens are a bit bitter but trust me here ) Can also use kale. Cut out the tough centre stalk
1 bag of spring greens
6-8 slices of smoked streaky bacon ( you need the fat ) or 8- 10 slices if you want to go "whole hog".
1 cloved garlic minced
½ medium onion chopped
¾ teaspoon salt.
FRY BACON UNTIL ALMOST COOKED. REDUCE HEAT. ADD ONION AND SAUTE UNTIL ONION IS ALMOST CLEAR. ADD GARLIC. CONTINUE TO SAUTE UNTIL ONIONS ARE CLEAR. ADD GREENS. ADD WATER TO COVER GREENS ABOUT 1 INCH. BRING TO BOIL. STIR WELL. COVER AND COOK ON MEDIUM HEAT UNTIL GREENS ARE TENDER. DRAIN THE GREENS WHEN DONE AND ADD THE CHILI VINEGAR TO TASTE ( I USUALLY LET EACH PERSON ADD THEIR OWN VINEGAR ).
The slight bitterness of the greens and the vinegar offset the richness of the fat in the meat you are smoking.
Thanks for having a read. I hope someone will be brave enough to try. Is an acquired taste but works well with smoked meat.
I am gonna give you a few more recipes. Many are Tex-Mex. Some are smoked and some are side dishes. Some I am still working on. The main problem is sourcing ingredients here. I hope someone will be brave enough to try this one. As stated, the greens are a bit bitter but it seems to work with smoked meat.
Thanks for looking. I know I need to post pics. I will be doing that soon. Keep Smokin!