Vegetables

Southern Cooked Greens

Ingridients:

1/2 pound chopped bacon
3 cups chopped yellow onions
Salt
Freshly ground pepper
Cayenne pepper
1/2 cup firmly packed light brown sugar
2 tablespoons minced shallots
1 tablespoon minced garlic
6 cups water
1/4 cup rice wine vinegar
6 pounds assorted greens, such as mustard greens, collard greens, turnip greens, kale and spinach, washed and stemmed

Preparation:

In a large pot, saute the bacon until slightly crisp. Add the onions and season with salt, pepper, and cayenne pepper. Cook 6 to 7 minutes, until the onions are wilted and golden. Add the brown sugar and stir to dissolve. Add the shallots and garlic. Cook for 2 minutes. Add the water and vinegar and mix well. Begin adding the greens, a third at a time, pressing them down as they begin to wilt. Season with salt and pepper. Reduce the heat to medium-low and cook, uncovered, until the greens are soft, about 1 hour and 15 minutes. Serve hot.


Frites

Ingridients:

3 to 4 cups (750 mL-1L) vegetable oil for frying
2 lb. (1 kg) russet baking potatoes, peeled, rinsed, and dried
Sea salt

Preparation:

Pour enough oil into a deep pot to reach at least halfway up the sides but not more than three-quarters. Heat the oil to 375 degrees (190 Celsius).
Using a chef’s knife or a mandoline, cut the potatoes into shoestring sticks 1/8 inch wide and about 3 inches long. Dry the potatoes thoroughly with clean paper towels. Fry the potatoes in 1 cup (250 mL) batches until they are golden brown and crisp, 1 to 2 minutes.
Drain on paper towels, replacing the paper towels for each batch. Repeat with remaining potatoes. Sprinkle with salt and serve immediately.Frites can be done at home, no deep frier, just a deep pan, vegetable oil and mandolin to thinly slice your potatoes. Make them ahead of time and warm them in the oven. Try other root chips thinly sliced, like beets and sweet potatoes.
Yield: 8 servings