In this video Garden Home Host P. Allen Smith heads to the Moss Mountain Farm vegetable garden where he is growing and harvesting fall greens for a classic Southern mixed greens recipe.
Flavor Profiles of Greens
Cooking with Greens
“As a Southern boy, there are certain things that my garden would feel incomplete without. Tomatoes, peppers, snap peas, and of course, greens.”
~P. Allen Smith
SAUTÉED MIXED GREENS RECIPE
1/2 lb bacon; Chopped (or ¼ cup of Vegetable Oil)
1 large red onion; Chopped
3-4 Chopped Turnips
1 Bunch each Collard, Mustard, Turnip Greens; washed, trimmed and chopped
1-2 tsp of Red Pepper Flakes
½ cup of Chicken Broth
Salt and Ground Pepper to Taste
2-3 Cups of water (as needed)
Fry the bacon with the onion and turnips in a large skillet over medium heat until the bacon is cooked and the turnips begin to soften, about 10-12 minutes. (If you don’t want to use bacon, you may want to add a ¼ cup of Vegetable Oil) Add in the chopped greens, and cook and stir until almost tender; season with salt, black pepper, 1-2 teaspoons of red pepper flakes and ½ cup of of chicken broth. Stir well; cover and cook until tender, for about 10-15 more minutes. Stirring occasionally so that the greens do not scorch.
Serves 4-6 people
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