Smothered Greens Corn Recipes

Steps:

• Saute in oil, onions until brown, about 10 minutes.
• Add 1/4 c water.
• Cook for 5 minutes.
• Stir in tomato sauce, simmer for 20 minutes.
• Add 1/2 c water.
• Cook 10 minutes more.
• Add corn, water, sugar and salt.
• Cook for about 40 more minutes.
• Add pepper to taste.

Steps:

• Put bacon into saucepan, set over medium heat and fry until crisp.
• Remove the bacon with a slotted spoon to a paper towel-lined plate.
• Crumble bacon; set aside.
• Add onion, bell pepper, celery and garlic to pan.
• Saute‚ 3 minutes.
• Cover pan; cook 5 minutes.
• Add corn, tomatoes, paprika, basil, thyme, cayenne, salt and pepper.
• Cook over medium heat, stirring often, for 5 minutes or until corn is heated through and flavors have blended.
• Add bacon and lime juice.
• Stir 1 minute; serve.

Steps:

• For the Fried Green Tomatoes: Soak tomatoes in milk. Mix cornmeal and flour. Season with salt and pepper and set aside. In a large saute pan over medium-high heat add butter. Dredge tomatoes in a cornmeal until completely covered. Carefully place tomatoes in a saute pan and fry for 2 minutes on each side. Drain on a paper towel; season with fresh cracked pepper.
• For the Sweet Corn Spoonbread: Preheat oven to 350 degrees F. Bring to a boil one-cup of milk; add corn and cornmeal, stirring constantly, and cook for 5 minutes. Remove from the fire and beat in butter, sugar, salt, and the remaining milk. The cold milk should cool the mixture. Beat egg yolks. In a separate bowl, beat whites until stiff, then fold the stiffly beaten whites into egg yolks. Add to cooled milk mixture. Pour the mixture into a buttered dish and bake for 30 minutes.
• For the Smothered Shrimp: In a medium saute pan over high heat add butter and saute the shrimp. When the shrimp are slightly pink, add the onions and garlic and saute until translucent. Dust with flour and stir well incorporated to a paste. Add chicken stock 1 cup at a time working, with a wooden spoon. When gravy is formed, season with salt and pepper, and finish with chopped parsley.
• For the Poached Eggs: Bring water to a boil; add vinegar and salt. Crack 2 eggs and poach for 3 to 4 minutes. Remove with slotted spoon.
• To Assemble: In a soup bowl, scoop a small amount of spoonbread into the center. Top with poached eggs and garnish with shrimp and chopped parsley.

Steps:

• Heat oil or butter in a wide braising pan or casserole. Add onion and garlic and cook over medium heat for 3 to 5 minutes, stirring and being careful not to get too much color on the onions. Add the greens (be sure to wash carefully as they have a tendency to be gritty) and stir. Cover for about 5 minutes to wilt, then cook over medium low heat for at least 15 to 20 minutes, or until greens are tender and not bitter. Sprinkle with the vinegar, season with salt and pepper, stir, and remove from heat. Serve warm.

Steps:

• In a large nonstick saute pan, melt the butter with the oil. Saute onion for about 5 minutes, without coloring.
• Stir in the assorted greens, and cook over medium-high heat, until the vegetables are wilted and tender, about 8 to 10 minutes. If mixture becomes dry, add a little chicken stock.
• Stir in the vinegar, and season with salt and pepper and hot sauce, if desired.

Steps:

• Separate the chard ribs from the leaves.
• Chop the leaves coarsely and chop the stems into 1/2-inch pieces.
• In a large skillet, heat olive oil over moderately low heat.
• Add onion and saute until slightly softened (about 3 minutes).
• Add ham (if used), chard leaves and ribs, mustard greens and stock.
• Bring to a simmer, cover, and reduce heat to maintain a simmer.
• Cook 10 minutes.
• Uncover skillet; add corn.
• Cook, uncovered, until corn is done and greens are tender (about 5 more minutes).
• Stir in parsley, salt and pepper, and a few drops lemon juice.
• To serve, offer cider vinegar and hot pepper sauce on the side.