Originally Posted by amydawnsmommy
In cooked greens? Do you mix it with a bit of water first?
I use it when I cook greens in water. I'm from the south, and the whole sauteed greens is an exotic dish to us. Most of the greens I eat are cooked to death in water. (we eat the water, too, as pot likker) The recipe I generally use comes from the same restaurant as the gravy, The Grit. It calls for the yeast gravy, but I just add the ingredients instead (too lazy to make gravy for this; the ingredients work just as well) It all dissolves in the broth.
1 large bunch (about 3 pounds) fresh collard greens, well rinsed
¾ c. Grit Yeast Gravy
½ c. cider vinegar
2 T. soy sauce
1 T. sugar
2 t. hot sauce
1 t. dry mustard
1 ¾ t. salt
½ t. white pepper
¼ t. baking soda
Strip stems from leaves of collards. Roll handfuls of leaves as if rolling a cigar and chiffonade into narrow strips, then chop strips into smaller pieces. Place in a large stock pot. Add enough water to cover greens when greens are forced down by hand into bottom of pot, then add 3 cups water.
Place pot over high heat, stir in remaining ingredients and cover. Bring to a vigorous boil, stirring occasionally, and cook greens 35 minutes to 1 hour, depending on desired tenderness. Check flavor and adjust seasonings as desired.