Patter Fam Sauces

Sautéed Spinach

Serves  6

2 tablespoon olive oil
1 ½ cups grape tomatoes
6 thinly sliced garlic cloves
1 lemon zested and juiced
1 large package baby spinach leaves
Salt and Pepper to taste

Heat oil in large skillet on medium heat.

Add tomatoes; cook and stir 1 – 2 minutes. Add garlic slices and spinach; cook and stir 2 minutes or until spinach is slightly wilted.  Season with lemon zest, salt and pepper. Just before serving squeeze the juice from the lemon over the dish and serve.

Written by Joyce Peters — September 24, 2018

Collard Greens

2 pounds collard greens - rinsed, stemmed and thinly sliced
2 pounds fresh ham hocks
1/2 pound salt pork
3 quarts chicken stock
1 cup chopped onion
2 bay leaves
1/4 teaspoon red pepper flakes
2 tablespoons white sugar
salt and freshly ground black pepper to taste
2 teaspoons malt vinegar

Place ham hocks, salt pork, onion, bay leaves, red pepper flakes, and sugar in a large pot with the chicken stock. Bring to a boil, reduce heat to simmer, and cook for 30 minutes. (do this part at 6:30 pm)

Stir collard greens into the pot, and bring to a boil. Reduce heat to simmer, and cook for 30 minutes, or until greens are tender. Season with Sherry vinegar and salt and pepper to taste.

Written by Joyce Peters — September 24, 2018

Smoked Gouda Cheese Grits

1 box long cook grits

1 brick gouda cheese

Cook the 5 minute grits per instructions.  Grate about 1 cup of gouda cheese into the hot grits to melt.  Serve on a plate, top with a little more cheese, and freshly ground sea salt and black pepper.

Written by Joyce Peters — September 24, 2018

Refried Black Beans

3 tablespoons olive or vegetable oil
1/2 cup finely chopped white onion
3 (15 1/2-ounce) can black beans, including liquid
2 T minced garlic clove
2 teaspoon árbol chile powder or cayenne pepper
3/4 cup of water
Salt to taste
1 T Dried cilantro
Crumbled Queso for garnish
Fresh cilantro for garnish

Heat the oil in a medium pan over medium-high heat until it shimmers. Add the onion and cook, stirring often, until it's soft and browned at the edges, about 5 minutes. Add the beans, garlic, and chili powder.

Let the beans come to a brisk simmer, then lower the heat to maintain a gentle simmer. Cook, stirring and mashing often until the beans resemble a very coarse puree and have thickened, 15 to 20 minutes. When you tip the pan, the beans should creep forward like lava. The beans will thicken a little more once they cool. Add salt to taste. Use warm or at room temperature.

Written by Joyce Peters — September 24, 2018


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