New Orleans Greens

Name: New Orleans Greens
Prep time: 3 h 15 min
Cook time: 3 h 15 min
Total time: 3 h 15 min
Yield: 12
Cuisine: Global
Ingredients: 158 milliliters apple cider vinegar; 6 slices bacon; 2 teaspoons celery seed; 5 cloves garlic, minced; 1 green bell pepper, chopped; 1 Tbsp ground black pepper; 1 Tbsp honey; 1 kgs mustard greens, washed and chopped; 4 onions, chopped; 1 Tbsp hot pepper sauce; 1 red bell pepper, chopped; 1 turnip, peeled and chopped; 2 liters water; 6 liters canning jars with lids and rings (optional)

New Orleans Greens might be just the side dish you are searching for. This recipe serves 12. One serving contains 111 calories, 6g of protein, and 5g of fat. This recipe covers 19% of your daily requirements of vitamins and minerals. If you have turnip, ground pepper, water, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes around 3 hours and 15 minutes.

Instructions

Place the bacon into a large stock pot over medium heat, and pan-fry until crisp and brown, turning often, about 10 minutes.

Ingredients you will need

Bacon

Stock

Equipment you will use

Pot

Frying Pan

Remove bacon, allow to cool, and crumble when cooled. Set bacon aside.

Ingredients you will need

Bacon

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.

Ingredients you will need

Apple Cider Vinegar

Hot Sauce

Red Pepper

Mustard Greens

Black Pepper

Celery Seed

Garlic

Greens

Onion

Turnip

Bacon

Honey

Water

Equipment you will use

Pot

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.

Ingredients you will need

Greens

Water

Equipment you will use

Paper Towels

Spatula

Knife

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.

Ingredients you will need

Water

Remove from heat, and allow pressure in the canner to release gradually; remove the lid, and remove hot jars with a canning tongs.

Equipment you will use

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.