Mixed Greens with Corn Bread Dumplings

Introduction

History

This recipe has roots in traditional Southern cooking, where greens are a staple vegetable and corn bread is a beloved side dish. The combination of tender greens simmered with flavorful salt pork and topped with fluffy corn bread dumplings creates a dish that is both delicious and filling.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Be sure to tear off and discard any tough stems from the greens before cooking.

- Slowly add the boiling water to the cornmeal mixture to ensure a smooth and manageable dough.

- Wetting your hands before shaping the cornmeal dough will prevent it from sticking to your palms.

- Covering the pot while the dumplings cook will help them steam and become light and fluffy.

Serving Suggestions

Serve Mixed Greens with Corn Bread Dumplings as a main dish with a side of cornbread or biscuits for a complete meal.

Cooking Techniques

Simmer the greens slowly to allow the flavors to meld together.

- Shape the cornmeal dough into small balls before dropping them into the pot to cook.

Ingredient Substitutions

Use bacon or ham hock instead of salt pork.

- Use gluten-free flour and cornmeal for a gluten-free version of this dish.

Make Ahead Tips

The greens can be cooked ahead of time and reheated before adding the corn bread dumplings.

Presentation Ideas

Serve the Mixed Greens with Corn Bread Dumplings in a large bowl with the dumplings on top for a rustic and comforting presentation.

Pairing Recommendations

Pair this dish with a glass of sweet tea or a cold beer for a classic Southern meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Calories: 350 per serving

Carbohydrates

Carbohydrates: 35g per serving

Fats

Total Fat: 12g per serving

Saturated Fat: 4g per serving

Proteins

Protein: 18g per serving

Vitamins and minerals

Vitamin A: 120% DV

Vitamin C: 80% DV

Iron: 25% DV

Alergens

Contains: Gluten

Summary

This dish is a good source of carbohydrates, fats, and proteins, as well as essential vitamins and minerals. It is a hearty and nutritious meal that is sure to satisfy.

Summary

Mixed Greens with Corn Bread Dumplings is a delicious and hearty dish that combines tender greens with savory corn bread dumplings for a comforting and satisfying meal. With a rich history and a variety of flavors and textures, this dish is sure to become a new favorite in your recipe repertoire.

How did I get this recipe?

The memory of discovering this recipe for the first time is a happy memory that I will always cherish. It was many years ago, when I was just a young girl living in the countryside. My grandmother, who was an excellent cook, had invited me to spend the summer with her. She knew how much I loved to help her in the kitchen, so she decided to teach me some of her favorite recipes.

One day, as we were walking through the fields, my grandmother suddenly stopped and stooped down to pick some fresh greens that were growing wild. She explained to me that these greens were called "mixed greens" and that they were delicious when cooked with a special corn bread dumpling.

I had never heard of such a dish before, but I was eager to learn how to make it. My grandmother led me back to her cozy kitchen and began to show me the steps to prepare the dish. First, she washed the greens thoroughly and chopped them into bite-sized pieces. Then, she sautéed some onions and garlic in a large pot until they were golden brown and fragrant.

Next, she added the mixed greens to the pot and let them cook down until they were tender. The aroma that filled the kitchen was incredible – a mix of earthy greens and savory onions that made my mouth water.

While the greens were simmering, my grandmother began to prepare the corn bread dumplings. She mixed together cornmeal, flour, baking powder, salt, and a bit of sugar in a bowl. Then, she added some milk and melted butter to the dry ingredients and stirred everything together until it formed a thick batter.

Using a spoon, she dropped spoonfuls of the batter into the simmering greens, making sure to space them out evenly. She covered the pot and let the dumplings steam for about 15 minutes, until they were cooked through and fluffy.

Once the dish was ready, my grandmother served it in bowls, garnishing each portion with a dollop of sour cream and a sprinkle of fresh herbs. The first bite that I took was a revelation – the tender greens, the soft dumplings, and the creamy sour cream all came together in a symphony of flavors that warmed my soul.

From that day on, mixed greens with corn bread dumplings became one of my favorite dishes to make. Whenever I miss my grandmother, I cook up a batch of this comforting meal and remember the happy times we shared in her kitchen.

Over the years, I have adapted the recipe to suit my tastes, adding different herbs and spices to the greens, or experimenting with different types of cornmeal for the dumplings. But no matter how I tweak the recipe, the memory of that first time I made it with my grandmother will always remain close to my heart.

I am grateful for the knowledge and skills that she passed down to me, and I hope to share them with future generations, just as she did with me. Cooking is more than just preparing food – it is a way to connect with our past, our loved ones, and our heritage. And for that, I will always be thankful.

Categories

| American Recipes | Cathy's Recipes | Cornmeal Recipes | Mustard Greens Recipes | Onion Recipes | Salt Pork Recipes | Turnip Greens Recipes |

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