Tuesday, June 23, 2009

Greens and Squash To Make You Happy

Mother Smith's been back in the kitchen stirring up some of his world famous vittles tonight and the star on the plate is a little Southern comfort: turnip greens and squash "kilt*" in olive oil and garlic (that's more Southern West Virginia Coal Field Italian, actually).

Here you see the little mess o' greens sitting on a plate with a pork chop (standard fried variety), fresh corn on the cob (microwaved 3 minutes with the husk on to seal in juices) and a salad of green leaf lettuce, palm hearts, tomatoes from my garden, sliced cukes, Vidalia onion, mozzarella cheese squares with a light vinaigrette (and if you can spell "mozarella" and "vinaigrette" without sneaking a reference peek, you certainly have my full attention).

It's the mess o' greens we're primarily concerned with. Chop about a half a pound of turnip greens into one inch squares and put them into a hot skillet with about an ounce of olive oil in the bottom. Reduce the heat to medium low. Cover the mess with lemon pepper, chopped garlic, sea salt and pepper. Let them sizzle for about three minutes then flip them briefly and remove them from the pan.

Put another half an ounce of olive oil in the pan and sprinkle in one sliced small yellow squash and one zucchini (another spelling challenge). Let these little beauties brown on one side, then turn and put the turnip greens back into the pan on top of them. Cook for another two minutes, drizzling about an ounce of pear-infused balsamic vinegar over the top of them and serve them with a big ladel.

Mmmmmmmmmmmm. Good stuff.

(* "Kilt" is old South for "killed" meaning it's covered in hot grease, or, in this case, stirred around in hot olive oil. Better for you.)

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