what do african-americans put on greens?

Question

Do you use a seasoning or a dressing or something? Or do you just eat them plain???

Answer 1

It mostly depends on the type of greens. For turnip greens or collard greens mre often then not we put fat back, bacon, neckbones, or something in greens. Then we put hot sauce on top.

Answer 2

In the south they do the following:

Wash well which is the longest part of the greens process. It takes a while to remove all the sand from the fresh greens.

Cook a smoked hamhock or neckbones for a couple of hours. The water will have a smoky essence to it. Then add the greens constantly checking them but not over stirring or they will become bitter. As the water starts to cook down you can add some vinegar (just a bit more if you want more zip), salt, & pepper, and your choice of a pepper like jabenero, jalepeno, or red. Not too much or it will be too hot to eat. Just a tiny bit to give it a little spice w/o overpowering the greens. Also a bit of onion.

Greens are often eaten with rice or as a side dish. A bottle of those little yellow peppers or just the liquid from it can be used to season by the individual diner.

Fried Chicken, Pork Chops, Mac & Cheese, Rice, Greens, Cornbread are all part of a typical southern meal that would include them.

Several of our African American friends make them this way and they are delicious.

Answer 3

After you clean your greens you put a couple of hamhocks and about half a stick of butter in a large pot .. after you let some of the "porkyness" cook out of the hamhock you add your greens and lots of water to cover them... I cook mibe a lot longer that most recipes suggest because i don't care` that the nutritional value is lost by cooking the mess out of them.. I would cook them until they are very soft. This can be a different time depending on that pot of greens. Near the end of the cooking time you can add a few tablespoons of aple-cider vinegar if you like ( also sauteed onions)

Answer 4

If you are speaking of collards, turnips, or mustard greens, they are usually cooked with water and seasoning (like season salt and they also have a seasoning mix specifically for Greens in various supermarkets) and we add sweet meat, turkey drumstick or ham hocks (tend to be more fattening tho). And just let them cook. There are different variations for preparation. Once cooked (which takes several hours depending on the leaf(collards take the longest to get tender) then you can add vinegar, hot sauce/Tabasco or the like. My mother used to add a few hot peppers while cooking to spice them up a bit and also sometimes with the turnips she would mix them with spinach too!!! Hope this helps! :)

Answer 5

In collard greens, my grandmother normally put a bit of seasoned salt, vinegar, and some smoked pork neck bones or fatback for flavor. Much of what gives the unique, ridiculously delicious & authentic flavor of southern style greens are the things much of America wants to avoid....salt and fatty ingredients. It is what makes it good. I never skimp or change a tried and true recipe to make it less caloric or fatty, though....my family and I have it in its true form, but in moderation(usually, anyway).

Answer 6

I normally eat my greens with Butter! There is no dressing for Greens! There are normal seasonings like salt and pepper, but that's all I can tell you!

Answer 7

When I make green beans for my family i used a little butter and some morton nature's seasons seasoning blend no MSG.

Answer 8

A touch of 'olive oil' or butter, salt , pepper and some cous cous, What more could you want? GOD BLESS!

Answer 9

my friend put a dash of vineger on his in the bowl an tosses it in

Answer 10

Same thing anyone else would, really.