I have not always been a fan of greens. Recently I have lived on the wild side tasting greens from several restaurants and I have found that I love them. In fact I can’t get enough of them, but a little scared to try my hand at making them at home. I was excited to see this no-fail recipe in the November issue of Southern Living. I had to try it and it is a big winner!
Oh my gosh! What flavor this dish has and its so easy to put together. Who in their right mind would want to spend hours washing greens? There’s no washing greens for hours because the recipe uses packaged prewashed greens. Its got a kick from the red pepper, sweetness from brown sugar and sour from apple cider vinegar. I used a soup bone from Honey Baked Ham which adds even more flavor. You will love it!! Get out your slow cooker and go for it. Winner!
I’ve made gumbo several times in my lifetime, but not the real Cajun type with a roux. There is just something intimidating just in the word roux. Not very many people know how to pronounce it and then not very many know what the meaning is. The term is in my high school textbook that I use with my class. It is hilarious to hear students pronounce it. Recently after Katrina we have many students from New Orleans. You should see the looks they give the Southerners from Georgia. Don’t you know anything? A roux? Well, I fall into that category. I have never made a real roux. Yeah, one for macaroni and cheese sauce or for a rich brown gravy, but for a gumbo? NO! My mother never once made gumbo that I can remember. She could make a mean red-eyed gravy and macaroni and cheese to die for, but no New Orleans style roux. I love gumbo and when I recently found a meat market that sells the best Andouille sausage I had to try my hand at it. I must say that a roux is quite easy.