|Posted by Gymgirl ( SE Houston, Tx. (Hobby) - Zone 9a) on Sep 20, 2011 3:47 PM
LILLY MAE'S "GREENS" RECIPE
(Lilly Mae Boutte was my mother. She was a GREAT seamstress, and the original Martha Stewart! Cooking was not her forte, but she put her foot in this Greens recipe! I want you to share this recipe with any and everyone you want to, but I have only one request -- that in honor of my mother, you always remember to call this dish "Lilly Mae's Greens" and that you pass the name on when you share the recipe. Spread the word. Thanks!)
The details below are long but, once you get the hang of it, this recipe is super simple. Layer everything together together in 20 minutes and then go to bed...
1 or 2 bags each of chopped, frozen greens, depending on how much you want and how big your Crock Pot is. I use VIP brand or whatever's available. Keep your ratio even - 1 of each, 2 of each, etc. (2 bags of each serves approximately 10-15 people as a main dish -- 20-25 people if used only as a side dish).
Collard Greens, Mustard Greens, Turnip Greens, and Spinach (which usually comes in a bag twice the size of the others - use 1/2 the large bag of spinach to equal the 1:1 ratio). If using FRESH greens, approximate the 16 oz. frozen bag, and add 1 level teaspoon of sugar to the recipe -- it cuts the "game-y bitterness" of fresh greens.
1 whole large and 1 whole small onion, chopped (2 large for double batch)
2 large bell peppers, chopped (3 large for double batch)
1-1/2 cups of water (I usually measure in an 8 ounce yogurt cup) (3 cups for double batch)
1 heaping Tbsp. and 1/3 Tbsp. more Season All Brand seasoning (If using 2+ bags each, adjust the Season All to about 1-1/2 to 2 heaping Tbsps) I use a regular old kitchen tablespoon to measure.
1/2 Tbsp. ground Black pepper (1 whole Tbsp for 2+ bags of each)
Optional -- 3-4 tablespoons Bacon Grease (preferred)
4 Small to Medium Ham Hocks (Salted, fresh or smoked) (or, as many as will fit in the bottom of your crock pot). (You may substitute SMOKED TURKEY NECKS for Hamhocks for a Lower-Fat Option)
If using SMOKED Hocks or SMOKED Turkey: Proceed with recipe.
If using FRESH Hocks: Place hocks in a large pot and cover over with cold water. Add about 2-3 tablespoons raw table salt and boil for 1-1/2 hours. Proceed with recipe.
If using SALTED Ham Hocks: Place hocks in a large pot and cover over with cold water. Boil hocks 1-1/2 hours to leach out some of the salt. Add NO salt to the water. Proceed with recipe.
• Place one layer of hocks/turkey necks on bottom of large (5 quart) slow cooker. Squeeze them in.
• Layer the frozen greens on top of the meat in this order: collards, mustards, turnips and spinach. Squeeze them in. They may not all fit at first, but you can add the remaining greens as they cook down.
• [Sautéing the chopped onion and bell pepper in the bacon grease until slightly softened (does not need to be browned) is an optional step. I don’t sautee’ a thing and it’s still wonderful! If you do this step, pour the bacon grease in, too.] Otherwise simply layer the chopped, raw bell pepper and then the onion on top of the greens. And, yes, you will have a small mountain!
• Mix the Season All and black pepper in the water and pour evenly over the onions and bell pepper. Do not stir the pot. Gently force the lid down as far as it will go.
• Cook on high, overnight (8-10 hours). If you happen to wake up, go gently fold the onions and bell peppers into the greens, being careful not to tear up your meat. If you don't get up, fine. Fold the peppers and onions in after the cooking time is finished. I usually pull the greens off the meat and reserve the meat in another serving dish so it doesn't get all broken up in the greens.
• If you put the pot on at 8 p.m., it'll be ready when you wake up @ 6:00 a.m. in the morning!
Serve over steamed white rice with corn bread and Louisiana Red Hot Sauce, and sweet potatoes or yams on the side. ENJOY!
NOTE: ADD NO OTHER RAW SALT TO THIS RECIPE!!! (Except to pre-boil unsalted fresh hocks). DO NOT ADD SALT PORK TO THIS RECIPE!!!
Recipe Officially Updated 03/24/2010
(Linda James Arceneaux)
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