they're not done
there are 3 things that are paramount when making greens:
1. a good potsticker. every time you make greens, you save the "juice." that serves as your base for your next batch. it's called "potsticker." i've been working on mine now for years. seriously. i'm going to have to figure out how to dry ice it and mail it up to new york. again, seriously.
2. wash them real good. then wash them again. then wash them again. greens are gritty. and sandy. and buggy. especially when you buy local. and you literally have to wash them for about an hour. don't believe me? ask my intern.
3. and then you cook the fuck out of 'em. greens are bitter. and if you don't cook them long enough, they stay bitter. and no one wants bitter greens. do yourself a favor and cook them until they're darker in color, kinda mushy and not bitter at all. all you should really taste is your potsticker. if you taste green, cook them longer. remember, greens aren't done until they're done.
1. a good potsticker. every time you make greens, you save the "juice." that serves as your base for your next batch. it's called "potsticker." i've been working on mine now for years. seriously. i'm going to have to figure out how to dry ice it and mail it up to new york. again, seriously.
2. wash them real good. then wash them again. then wash them again. greens are gritty. and sandy. and buggy. especially when you buy local. and you literally have to wash them for about an hour. don't believe me? ask my intern.
3. and then you cook the fuck out of 'em. greens are bitter. and if you don't cook them long enough, they stay bitter. and no one wants bitter greens. do yourself a favor and cook them until they're darker in color, kinda mushy and not bitter at all. all you should really taste is your potsticker. if you taste green, cook them longer. remember, greens aren't done until they're done.
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ingredients:
two bunches of greens (they cook WAY down)
a yellow onion
a couple garlic cloves
a ham hock or two (they come packaged as two)
potsticker (or chicken stock if you're just starting out)
chicken stock
vinegar (white, tarragon or champagne. not apple cider, balsamic or red wine)
cayenne pepper
ground mustard
garlic powder
celery salt
salt&pepper
two bunches of greens (they cook WAY down)
a yellow onion
a couple garlic cloves
a ham hock or two (they come packaged as two)
potsticker (or chicken stock if you're just starting out)
chicken stock
vinegar (white, tarragon or champagne. not apple cider, balsamic or red wine)
cayenne pepper
ground mustard
garlic powder
celery salt
salt&pepper
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how do you wash greens? it's called a "white bowl wash." basically, you wash it in a colander while you remove the spines. then you soak it in a white bowl. then you colander it again. then you bowl it again. and you keep doing this until there's no grit at the bottom of your bowl. see the grit (above)? gross.
then you lay it out on paper towels to dry.
if you need to defrost your potsticker, do that before you start washing.
chop up your onion and garlic and sauté them in some hot olive oil in your pot. as they start to get translucent, add the ham hock. let that cook a little, just to get the smell of ham in the air and let the taste soak into the onions.
then you pour in your potsticker/chicken stock.
how do you cut greens quickly and efficiently? pile them all up (into about 4 or 5 bundles) and roll them like a cigar. grasp the bundle and slice it length-wise down the middle. then slice small sections all down the length — about 10-12.
throw your greens in the pot. pour in enough chicken stock to cover the greens.
keep it on medium-high heat until it boils. then turn it on down to simmer for 3 hours (or more).
add vinegar and spices to taste. it will take a lot.
save the potsticker for next time, throw out the ham hock and eat you some greens.
then you lay it out on paper towels to dry.
if you need to defrost your potsticker, do that before you start washing.
chop up your onion and garlic and sauté them in some hot olive oil in your pot. as they start to get translucent, add the ham hock. let that cook a little, just to get the smell of ham in the air and let the taste soak into the onions.
then you pour in your potsticker/chicken stock.
how do you cut greens quickly and efficiently? pile them all up (into about 4 or 5 bundles) and roll them like a cigar. grasp the bundle and slice it length-wise down the middle. then slice small sections all down the length — about 10-12.
throw your greens in the pot. pour in enough chicken stock to cover the greens.
keep it on medium-high heat until it boils. then turn it on down to simmer for 3 hours (or more).
add vinegar and spices to taste. it will take a lot.
save the potsticker for next time, throw out the ham hock and eat you some greens.
what do you drink while making greens?
moonshine. but i didn't have any.
so i did sake. whatevs.
moonshine. but i didn't have any.
so i did sake. whatevs.
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