Subject: Collard Greens
From: Unicorn (unicorn@indenial.com)
Date: Wed Feb 21 2001 - 04:09:25 EST
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F O O D F U N N Y
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Here's a food funny that's so funny, it took two people to send it.
Thanks to readers Angie and Ed.
A resident in a posh hotel breakfast room called over the head waiter
one morning and said with a wonderful and cheerful smile, "Good
Morning, sir. What a wonderful morning. I'd like two boiled eggs,
one of them so under-cooked it's runny, and the other so over-cooked
it's tough and hard to eat. Also, grilled bacon that has been left
out so it gets a bit on the cold side; burnt toast that crumbles away
as soon as you touch it with a knife; butter straight from the deep
freeze so that it's impossible to spread; and a pot of very weak
coffee, lukewarm."
"That's a complicated order sir," said the bewildered waiter. "It
might be quite difficult."
The guest replied, "Oh? I don't understand - that's what I got
yesterday!"
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T O D A Y ' S R E C I P E
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This is the classic Southern method for cooking greens. If collard
greens aren't available in your area, mustard greens, turnip greens,
beet greens, or kale may be substituted with excellent results.
Collard Greens
1 ham hock
1 tsp (5 ml) crushed red pepper flakes
3 - 4 lbs (1350 - 1800 g) collard greens, cleaned
and coarsely chopped
1/4 cup (60 ml) cider vinegar
1/2 small onion, chopped
1 Tbs (15 ml) sugar
Salt and freshly ground pepper to taste
Place the ham hock and the red pepper flakes in a large pot with
enough water to cover. Bring to a boil over high heat, reduce the
heat, and simmer covered for 1 hour. Add the greens and remaining
ingredients and simmer until tender, 30 minutes to 1 hour, stirring
occasionally. Serve with additional vinegar and hot sauce if desired.
Serves 6 to 8.
Pot Liquor
The liquid remaining in the pot is referred to as "pot liquor." Serve
with cornbread as a first course, as described in last Monday's
recipe.
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