Smothered Greens Corn Recipes

Steps:

• Saute in oil, onions until brown, about 10 minutes.
• Add 1/4 c water.
• Cook for 5 minutes.
• Stir in tomato sauce, simmer for 20 minutes.
• Add 1/2 c water.
• Cook 10 minutes more.
• Add corn, water, sugar and salt.
• Cook for about 40 more minutes.
• Add pepper to taste.

Steps:

• Put bacon into saucepan, set over medium heat and fry until crisp.
• Remove the bacon with a slotted spoon to a paper towel-lined plate.
• Crumble bacon; set aside.
• Add onion, bell pepper, celery and garlic to pan.
• Saute‚ 3 minutes.
• Cover pan; cook 5 minutes.
• Add corn, tomatoes, paprika, basil, thyme, cayenne, salt and pepper.
• Cook over medium heat, stirring often, for 5 minutes or until corn is heated through and flavors have blended.
• Add bacon and lime juice.
• Stir 1 minute; serve.

Steps:

• Heat oil or butter in a wide braising pan or casserole. Add onion and garlic and cook over medium heat for 3 to 5 minutes, stirring and being careful not to get too much color on the onions. Add the greens (be sure to wash carefully as they have a tendency to be gritty) and stir. Cover for about 5 minutes to wilt, then cook over medium low heat for at least 15 to 20 minutes, or until greens are tender and not bitter. Sprinkle with the vinegar, season with salt and pepper, stir, and remove from heat. Serve warm.

Steps:

• In a large nonstick saute pan, melt the butter with the oil. Saute onion for about 5 minutes, without coloring.
• Stir in the assorted greens, and cook over medium-high heat, until the vegetables are wilted and tender, about 8 to 10 minutes. If mixture becomes dry, add a little chicken stock.
• Stir in the vinegar, and season with salt and pepper and hot sauce, if desired.

Steps:

• Combine cornmeal, baking soda, and salt; cut in shortening until mixture resembles coarse meal.
• Add buttermilk and milk, stirring just until dry ingreients are moistened.
• Form batter into eight 1/2 inch thick cakes.
• Place on a hot greased griddle.
• Bake at 400 degrees for 15 minutes.
• Turn and bake an additional 15 minutes.
• Serve hot with butter.

Steps:

• Cut off the tips of corn kernals into a bowl, scrape milk and remaining pulp from the cob with a knife. Set aside. Combine the oil and butter in a large skillet, heat until butter melts. Add corn, chopped tomato and remaining ingredients and cook, stirring constantly, 5 minutes. Cover and reduce heat, simmer 20 minutes, stirring often.

Steps:

• Separate the chard ribs from the leaves.
• Chop the leaves coarsely and chop the stems into 1/2-inch pieces.
• In a large skillet, heat olive oil over moderately low heat.
• Add onion and saute until slightly softened (about 3 minutes).
• Add ham (if used), chard leaves and ribs, mustard greens and stock.
• Bring to a simmer, cover, and reduce heat to maintain a simmer.
• Cook 10 minutes.
• Uncover skillet; add corn.
• Cook, uncovered, until corn is done and greens are tender (about 5 more minutes).
• Stir in parsley, salt and pepper, and a few drops lemon juice.
• To serve, offer cider vinegar and hot pepper sauce on the side.