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Categories:
likewise italian parlsey garlic onion green onions water oregano thyme cayenne pepper tasso chicken olive oil salt brown roux Crystal
Viewed: 66 - Published at: 8 years agoIngredients
- 2 Large Bunches of Mustard Greens, soaked and hard parts removed
- 1 Bunch of Baby Spinach, likewise
- 1 Bunch of Italian Parlsey
- 2 Garlic Cloves, minced
- 1c Onion, chopped
- 1 Bunch of Green Onions, white part removed and remains chopped
- 5c Water
- 1/4 c Dry Vermouth
- 1/2 t Oregano, dried
- 1/2 t Thyme, dried
- 1/4 t Cayenne Pepper
- 1lb Tasso, cut up to 1/4 inch
- 3c Chicken Stock
- 1T Olive Oil
- 1t Salt
- 1/2 c Brown Roux
- Crystal Hot Sauce, to taste
Method
- Cook the tender portions of the Mustard Greens and Spinach in the water for about an hour or until tender.
- Remove from the heat, retain the cooking water and allow to cool while you prepare the Roux.
- Remove the Roux and set it aside and in the same heavy pot add the Olive Oil and render the Tasso for about 10 minutes.
- Add the Onion, Garlic, Green Onion, Parsley, Oregano, Thyme, Salt and Cayenne.
- Cook until the Onions are translucent or for about 15 minutes over medium high heat.
- Add the Vermouth to deglaze.
- Chop the now cooled greens into smallish pieces.
- Add to the pot along with about 2/3 of the retained cooking liquid.
- Add the Stock.
- Simmer for 30 minutes
- Stir in the Roux, holding back any extra oil that make be on the top.
- Cook for another 15 minutes then add the Hot Sauce.
- Serve over rice, popcorn rice if you have it.
