Albemarle Tradewinds February 2016 Final Web

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Grandma Swain’s Mustard & Turnip Greens
What you will need:
1/2 lb. turnip greens
1/2 lb. mustard greens
1 thick slice fatback
2 to 3 slices bacon
2 to 3 tbsp. bacon grease, reserved
from cooking the bacon
Salt and Pepper
Cast-iron or other heavy, deep skillet
Grandma Swain always had a bottle of this pepper sauce ready for greens
Ingredients:
1 glass bottle with cap or cork (Mason jar, Coke bottle, etc)
1 handful of hot peppers
Vinegar of your choosing
Instructions:
In a pot bring enough vinegar to fill your bottle to a simmer,
being careful not to boil.
While vinegar is heating, set aside enough peppers to
fill the bottle. You can remove the stems if you want.
Using a knife, make a small slit in each of the peppers.
This slit allows the vinegar to soak in the peppers quicker.
Stuff all of the peppers into the empty glass bottle.
Fill the bottle with the heated vinegar
Fry bacon slices in your skillet until they are crisp, then set them aside to
cool, reserving the bacon grease in the skillet.
Trim the stems and chop the greens; rinse them three times in cold water to
make sure that they are completely clean.
Boil greens in 4 qt. of water with a slice of fatback until they are just tender.
Remove the greens from the water and drain. Do not rinse them.
Reheat bacon grease in the skillet.
Because of vinegars nature you don’t have to refrigerate.
Place greens carefully into hot fat. They should sizzle. Stir until they are completely
Garlic and black peppercorns are optional.
coated.
Crumble cooked bacon slices and fold them gently into the greens.
When the vinegar gets low top it off with more.
Add salt and pepper to taste.
Pepper sauce will last indefinitely.
Don’t forget the corn bread!
18 Albemarle Tradewinds February 2016 albemarletradewinds.com