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April 11, 2006



Oh my goodness. You're still stopped up? Ok, then take a couple of pounds of mustard green, wash thoroughly and remove any thick stems, stack the leaves and roll them up into a cigar shape and cut into a 2" wide chiffonade and set aside. Saute a few slices of chopped bacon in a large pot to render the fat. You could also add a couple of minced cloves of garlic if you wish - I never do. Add your greens, salt and pepper, and about a half cup or more of chicken stock or low-sodium chix broth - turning until the greens start breaking down. Cover and cook on low for a minimum of 45 min. to 1 hr, stirring occasionally - adding more liquid if it's looking dry. The long cooking is absolutely necessary. Serve with corn bread (no sugar, please) to sop up the pot likker, and a sprinkling of regular hot sauce (not Tabasco), as the vinegar in it will cut any bitterness the greens might have if they're older. That's a country-style laxative! In your condition, I WOULD NOT suggest a side of pinto beans and some spring onions (which you'd normally have with your greens). Jackie loves it (but I have to use smoked turkey bacon for her because of her pork allergy). Good luck!

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