Black Pepper Greens
serves 4
These peppery greens make a great side for a savory meat dish. Use leftovers in a dish of black-eyed peas, smoked sausage and greens.
This recipe is part of Andrew Schloss's Sunday Dinners.
4 large bunches (3 pounds) kale, chard, dandelion and/or mustard greens
1 onion, finely chopped
4 ounces smoked meat (pork, turkey, beef)
2 tablespoons olive oil
1/2 teaspoon ground black pepper
1 pinch cayenne pepper
prep: 5 minutes
total: 10 minutes
large soup pot
1. Remove the stems from the greens. Wash the leaves in a large sink of cold water.
2. In a large soup pot over medium-high heat, cook the onion and smoked meat in the olive oil until softened.
3. Remove the greens from the sink and shake off some of the water, but leave the greens wet. Place in the soup pot, pushing them down, so that all of the greens fit in the pot. Cover and cook for 1 minute. Toss. Cover and cook another minute. Continue until all of the greens have softened, about 4 minutes.
4. Season liberally with salt, and stir in the black pepper and cayenne.
