SouthernBreeze has added a photo to the pool:
This is what Southerners call a “mess o’ greens.”
Why it’s call a “mess,” I have no idea.
Maybe it’s an Army term. The Army has “mess” halls. But, if it was an Army-originated term, it’d prolly be “greens, mess of,” or “greens, of, mess.”
Either way… it doesn’t affect their taste.
Seen here: collards, turnips, mustard.
I cook mine in a flavored & spiced “au jus” with some pork fat & bacon for extra flavor. That way, they’re ready-to-go without any extra flavorings.
Oh... what's in 'em?
Two onions diced, pork fat, plenty of bacon, garlic, salt, freshly ground black pepper, brown sugar, vinegar, red pepper flakes, chili powder, cumin, and a bit of basil.
via Recipes to Share Pool http://ift.tt/2jMqO6I
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