LIMA BEAN SPREAD
1 pound lima beans, cooked
¾ cup diced sweet onion
2 teaspoons minced garlic
1½ cups water
1 teaspoon salt
Pinch fresh-ground black pepper
Red chili flakes to taste
1 teaspoon lemon juice
1 tablespoon olive oil
Tablespoon chopped parsley
Salt and pepper to taste
Purée first 6 ingredients in food processer. Add remaining ingredients and blend again. Serve with hot cornbread.
Yield: 2 cups spread
BRAISED GREENS
3 tablespoons olive oil
½ pound bacon, rough chopped
4 garlic cloves, rough chopped
2 cups chicken stock
1 cup ham demi glaze
1 quart water
cups cider vinegar
2 tablespoons sugar
1 bunch collard greens, ribs removed
1 bunch mustard greens, ribs removed
Salt and pepper to taste
Heat oil in a large pot. Add bacon and render for 5 to 7 minutes. Wilt greens in bacon fat for 3 to 5 minutes, coating greens with bacon fat. Stir in garlic and cook for 1 minute. Deglaze with chicken stock, ham demi glaze, water, and vinegar. Add sugar and cover greens. Lower heat and simmer for 30 to 45 minutes. Add salt and pepper to taste.
Yield: 4-8 servings
POT LICKER
Red pepper flakes to taste
Salt to taste
Tabasco sauce to taste
Remove extra drippings and juice from braised greens. After greens are removed, add red pepper flakes, salt, and Tabasco to juice.
