- 5 pounds assorted greens (collard, kale, mustard, and turnip greens, in any combination), tough stems discarded
- 2 medium onions , chopped
- 1/4 cup vegetable oil
- 2 jalapenos , seeded and minced, optional
- 1 (1 1/2-pound) smoked turkey wing
- Seasoned salt and freshly ground black pepper
Tear the greens into large pieces. Wash the greens well in a sink full of cold water. Lift the greens out of the sink and transfer to a large bowl, leaving the grit to fall to the bottom of the sink. (Be sure you get all the grit out of the greens. If necessary, wash again.) Do not drain the greens in a colander.
In a large pot, combine the onions, two cups water, oil, and jalapenos, if using. Bring to a boil over high heat. Gradually stir in the greens, allowing each batch to wilt before adding more greens. Bury the turkey wing in the greens. Season with salt and pepper to taste. Cover and reduce the heat to medium-low. Cook, stirring occasionally, just until the greens are tender, about 30 minutes. Do not overcook the greens or they will lose their color and fresh flavor. Remove the turkey wing. Discard the skin and bones, chop the turkey meat, and return to the pot. Using a slotted spoon, transfer the greens to a serving dish. Serve hot.
302 calories, 14.6 grams of fat, 1.2 grams saturated fat, 54 mg cholesterol, 135 mg sodium, 24.2 grams carbohydrates, 24.3 grams protein, 8.8 grams fiber
16 oz. (4 cups) fresh cranberries
1 cup sugar
1 cup cranberry wine
½ tsp cinnamon
1 tsp ginger
1 fresh orange, peeled and cut into bite-sized pieces
1 TBS grated orange zest
½ cup chopped walnuts
Combine all ingredients except walnuts in a saucepan and stir well. Cook over medium heat until cranberries pop open, about 10 minutes. Remove from heat, skim the foam off the surface of the mixture and discard. Stir in the chopped walnuts.
Cool the mixture to room temperature. Cover and refrigerate. Cranberry relish will keep for 3 months in the refrigerator, longer if frozen.
From Trout Caviar: Recipes from a Northern Forager (Minnesota Historical Society Press) by Brett Laidlaw
¼ cup trout roe
¼ tsp salt
Rinse eggs and drain in a sieve. Put the roe in a small bowl and gently mix in salt. Cover with plastic wrap and let sit for 3 to 4 hours; the salt penetrates quickly. The caviar will keep for 3 to 4 days in the fridge.
Serve with dark bread or blini, good butter, sour cream or crème fraiche.
3 medium beets (about 1 1/2 pounds)
1 tablespoon olive oil
Freshly ground black pepper
Heat the oven to 400°F and arrange a shelf in the middle. Rinse the beets and trim off any leafy tops. Wrap completely in aluminum foil and place in the oven. Roast until tender and easily pierced with a knife, about 1 to 1 1/2 hours. Remove from the oven and let cool.
When the beets are cool enough to handle, slip skins from the beets with a paring knife or your fingers.
Slice the beets, drizzle with olive oil, and season with salt and freshly ground black pepper.
Adapted from Apple: A Global History
3/4 cup all-purpose flour, leveled
1/4 cup packed brown sugar
1/2 teaspoon salt
1/2 cup plus 2 tablespoons granulated sugar
8 tablespoons (1 stick) unsalted butter, cold, cut into small cubes
1 cup old-fashioned rolled oats (not instant)
3 pounds apples, such as Rambo, Empire, or Gala, peeled, cored, and cut into 1/2-inch chunks
2 tablespoons fresh lemon juice
1/2 teaspoon ground cinnamon
1/8 teaspoon nutmeg
- Preheat oven to 375 degrees.
Topping: In a large bowl, mix together flour, brown sugar, salt, and 2 tablespoons granulated sugar. Cut butter into flour, using a pastry blender or two knives, until mixture is the texture of coarse meal. Add oats, and use your hands to toss and squeeze mixture until large, moist clumps form. Place in refrigerator to chill while you prepare apples.
- Filling: In another large bowl, toss apples with lemon juice, cinnamon, nutmeg, and remaining 1/2 cup granulated sugar. Transfer to an 11 x 17-inch baking dish or other shallow 2-quart baking dish.
- Assemble: Remove topping from refrigerator and sprinkle on apple mixture. Place baking dish on a rimmed baking sheet, and bake until golden and bubbling, 55 to 65 minutes. Let cool 10 minutes before serving.
2 cups dehydrated corn
¾ lb cooked salt pork or venison
2 cups cooked beans (red, kidney, or pinto)
Cover corn in enough water to cover and soak overnight. Pour corn in stockpot and add enough water to cover corn by 1 inch. Bring to a boil. Cover and simmer for 1 hour.
Add the salt pork or venison and beans. Simmer 1-2 more hours. Check frequently to make sure water covers ingredients throughout cooking process.