New Orleans Greens
Put simply, the car detects a potential collision ahead and if you don't brake, it does.
Recipe Summary New Orleans Greens
Greens with a real kick! I make these regularly to keep canned and ready for when I wanna serve them. Goes awesome with meatloaf or toted along to a pot luck. Enjoy!Ingredients | Emergency Brake In New Cars6 slices bacon8 cups water4 onions, chopped1 turnip, peeled and chopped1 green bell pepper, chopped1 red bell pepper, chopped⅔ cup apple cider vinegar1 tablespoon honey5 cloves garlic, minced1 tablespoon ground black pepper1 tablespoon hot pepper sauce2 teaspoons celery seed3 pounds mustard greens, washed and chopped6 1-quart canning jars with lids and rings (Optional)DirectionsPlace the bacon into a large stock pot over medium heat, and pan-fry until crisp and brown, turning often, about 10 minutes. Remove bacon, allow to cool, and crumble when cooled. Set bacon aside.Pour water into the pot with the drippings, and stir in the onions, turnip, green and red bell peppers, apple cider vinegar, honey, garlic, black pepper, hot pepper sauce, and celery seed. Bring to a boil, and stir in the mustard greens. Reduce heat to a simmer, and cook until greens are very tender, at least 2 hours. Crumble bacon into the greens to serve.For canning, sterilize the jars and lids in boiling water for at least 5 minutes. Pack the greens into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.Place a rack in the bottom of a large dial-gauge or weighted-gauge pressure canner. Place the jars into the pressure canner, and add water to completely cover the jars. Seal the pressure canner, place over medium heat, and bring to 12 pounds of pressure. Reduce heat just enough to hold the pressure steady, and process for 75 minutes, or the length of time recommended for your area. Remove from heat, and allow pressure in the canner to release gradually; remove the lid, and remove hot jars with a canning tongs.Place jars onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.Info | Emergency Brake In New Carsprep: 30 mins cook: 2 hrs 45 mins total: 3 hrs 15 mins Servings: 48 Yield: 6 quarts
TAG : New Orleans GreensSide Dish, Vegetables, Greens,