| |
| |
| This recipe comes straight from the mouth of my Aunt Peggy who was taught by my great-grandmother Carter... so it is the ONLY way :) |
| |
| 1 pkg |
|
mustard green seeds |
|
| 2 pkgs |
|
turnip green seeds |
|
|
|
bacon, fat back, or hog jawl |
|
|
|
cast iron fry pan |
|
|
|
Salt and pepper to taste |
|
|
|
| |
| 1 |
First you have to grow your own mustard and turnip greens. Take the three packs of seeds mix well and sow them in spring and fall..... may cover the ground with plastic (2 feet above plants) to keep frost off or cover with bed sheet. (do not forget to remove when the sun comes up or you will cook your plants before they can grow) |
| 2 |
When greens are 6 inches and longer, pick a full poke (grocery store size brown paper bag) of greens and wash thru water 3 times. Do not ever skip a time of washing... look each leaf throughly each wash.... wash all leaves thru then do the next washing. (do not use soap... plain water is fine) |
| 3 |
Warm cast iron pan on stove and cook meat in it. Take out fully rendered meat and crumble on a seperate plate, hold to garnish top of greens. |
| 4 |
Stack the greens which ahve been washed 3 times each on top of one another and roll into a pinwheel lengthwise. Cross cut rings of 1/4 to 1/2 inch and repeat untll all the leaves are cut up. Place all the greens in the hot meat pan and toss till they melt down... as soon as they melt down and go dark... take them off, place on a platter, call the family, crumble the meat over them and eat. |
|
| |
| Servings: 1 |
| |
| Recipe Source |
|
Author: Atheena Source: Paula ARG Kernachan
|
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
|
|