Here's a tasty way to enjoy your greens! The secret to making good Southern greens is patience! You can use any kind of green you like! Enjoy this take on my family's Louisiana favorite recipe.
1 bunch washed, chopped greens (kale, turnip, collards, mustard or mixed)
1 yellow onion, diced
4 cloves garlic, minced
2 carrots, sliced into matchsticks
4 T vegetable broth or water
2-3 T water
3 tsp toasted sesame oil
1/2-1 fresh jalapeno pepper, chopped and seeded or 1/2 tsp dried red pepper flakes
Salt to taste, optional
Warm a large pot over medium-high heat, add 1 teaspoon sesame oil and saute the onion, carrots and pepper. Cook until the onions are caramel colored, about 10-15 minutes. Add a little broth if it sticks and turn the heat down to medium-low. Then add the garlic and saute for one minute, adding a little drizzle of sesame oil. Do not burn.
Add the greens to the pot along with 2-3 T of water. Cover and steam until the greens are wilted, about 10-15 minutes. Add up to 1 cup of water if you want "pot liquor" and cook an extra 5-10 minutes. Sop up with corn bread.
Add toasted sesame oil to taste and serve.
From the recipe collection of Katherine Lawrence.