| CATEGORY |
CUISINE |
TAG |
YIELD |
|
New Orleans |
Soup |
10 |
Servings |
INGREDIENTS
| 1 |
lb |
Boiled ham; diced |
| 1 |
lb |
Lean veal; diced |
| 2 |
tb |
Shortening |
| 1 |
|
Bunch collard greens |
| 1 |
|
Bunch mustard greens |
| 1 |
|
Bunch turnip greens |
| 1 |
|
Bunch spinach |
| 1 |
|
Bunch watercress |
| 1 |
|
Bunch beet tops |
| 1 |
|
Bunch carrot tops |
| 1 |
|
Bunch parsley |
| 1 |
|
Bunch chicory |
| 1 |
|
Bunch radish tops |
| 1 |
|
Green cabbage |
| 1/2 |
|
Bunch green onions |
| 1 |
ga |
Water |
| 1 |
lg |
White onion; chopped |
| 2 |
|
Bay leaves |
| 4 |
|
Sprigs thyme |
| 1 |
tb |
Parsley; chopped |
| 2 |
|
Cloves |
| 2 |
|
Allspice |
|
|
Cayenne pepper to taste |
|
|
Salt & pepper to taste |
INSTRUCTIONS
Wash all greens thoroughly; remove all stems or hard centers of leaves.
Boil greens together for about two (2) hours. Strain greens and save water.
Chop greens finely. Simmer ham and veal in shortening for about 10 minutes
in a deep iron skillet. Add onion and chopped parsley until onion is brown.
Add greens and simmer 15 minutes. Add skillet contents back to water from
greens. Add bay leaf, thyme, clove, allspice, salt, pepper and cayenne.
Boil over low flame for one hour. Serves 10 to 12.
CORRINE DUNBAR'S
ST. CHARLES AVENUE
NEW ORLEANS, LA
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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