Screamin Mean Greens Recipes

PATTI'S SCREAMIN' MEAN GREENS

Steps:

• Fill your kitchen sink with water and wash the greens well. As you lift the greens from the sink, any grit will fall to the bottom. Repeat if necessary.
• Tear the greens into large pieces, and remove and discard tough stems. Place greens in a large bowl - do NOT drain in a colander.
• In a large pot, combine the onions, 2 cups water, oil, and jalapenos (if using). Bring to the boil over high heat.
• Gradually stir in the greens, letting one batch wilt before you add the next. Bury the turkey wing in the greens. Season with salt and pepper to taste.
• Cover the pot and reduce the heat to medium-low. Cook until the greens are tender, about 30 minutes, stirring occasionally.
• Remove the turkey wing, discard the skin and bones. Chop the turkey meat and return to the pot.
• Use a slotted spoon to transfer the greens to a serving dish. Serve hot.

MEAN GREEN SCRAMBLE

Steps:

• Melt the butter in a large nonstick skillet over medium heat. Add the hardy greens, scallions and jalapeños. Season with salt and pepper and cook until the greens have wilted, about 2 minutes.
• Meanwhile, add the half-and-half, pesto and eggs to a pitcher or bowl. Whisk with a fork until well combined.
• Add the egg mixture to the skillet and season with a pinch of salt and pepper. Cook, stirring frequently, until creamy curds begin to form, about 2 minutes. Add the Monterey Jack and continue to cook, stirring, until the eggs are just cooked and the cheese has melted, another 2 to 3 minutes.
• Serve the eggs on top of the tomato slices and garnished with the chives.

SCREAMIN' MEAN GREENS

Steps:

• In a large pot, combine onions, 2 cups water, oil, and jalapenos, if using; bring to a boil over high heat. In batches, stir in greens, allowing greens to wilt between each addition. Add turkey wing, covering it with greens. Season with salt and pepper. Cover, reducing heat to medium-low, and cook, stirring occasionally, just until greens are tender, about 30 minutes; do not overcook greens.
• Remove turkey wing from pot. Pull off meat, discarding skin and bones; chop, and stir into pot. Using a slotted spoon, transfer greens to a serving dish. Serve immediately.

HORTA - GREEKSTYLE COOKED WILD GREENS

Steps:

• Wash and trim the greens.
• Fill a large pot halfway with water and add salt.
• Bring to a boil, add the greens, and let simmer, partially covered for 15-20 minutes, until the greens are tender.
• Drain and cool.
• Place greens in a serving bowl.
• Mix olive oil, vinegar or lemon juice, and salt to taste.
• Toss cooked greens with dressing.
• Serve at room temperature.
• Note: The greens may be stored without dressing in a covered plastic container in the refrigerator for several days and dressed just before serving.

OVER THE RAINBOW MACARONI AND CHEESE

Steps:

• Preheat the oven to 350 degrees F. Lightly butter a deep 2 1/2-quart casserole.
• Bring the large pot of salted water to a boil over high heat. Add the oil, then the elbow macaroni, and cook until the macaroni is just tender, about 7 minutes. Do not overcook. Drain well. Return to the cooking pot.
• In a small saucepan, melt eight tablespoons of the butter. Stir into the macaroni. In a large bowl, mix the Muenster, mild and sharp Cheddar, and Monterey Jack cheeses. To the macaroni, add the half-and-half, 2 1/2 cups of the shredded cheese, the cubed Velveeta, and the eggs. Season with salt and pepper. Transfer to the buttered casserole. Sprinkle with the remaining 1 1/2 cup of shredded cheese and dot with the remaining one tablespoon of butter.
• Bake until it's bubbling around the edges, about 35 minutes. Serve hot.

SCREAMIN' GREEN BEANS

Steps:

• Cook beans in a small amount of boiling water for about 10-15 minutes (or according to package).
• Drain; keep warm.
• Add all ingredients and cook on low until butter has melted and flavors are combined - stir continuously.
• Serve.