Wednesday, November 21, 2012

Cabbage and Dark Greens

Leftover turkey giblet gravy – something to do with it
Ideas for turkey dinner leftovers are plentiful but what about leftover gravy?
Don’t throw it out. Use it as you’d use roux. Marvelous flavors will result from all those seasonings and drippings you cooked into your gravy. Take one little step to have delectable flavoring sauce. In greens? Yes!
—Sauté until tender:
1 stick celery, chopped fine
1 head cabbage, chopped fine
2 large onions, chopped fine
3 tablespoons olive oil
—Add and simmer covered until all the greens are tender:
1 cup water
1 pound frozen greens (mixed, turnip greens, mustard, collards)
1 tablespoon chili powder
¼ teaspoon cumin
1 teaspoon seasoning salt
¼ teaspoon black pepper
—While the greens are cooking, liquefy in blender:
2 cups giblet gravy
—Lower the heat and add the gravy along with the final two ingredients:
1 (14.5 ounces) can diced tomatoes
1 packet (single serving artificial sweetener
—Adjust flavors to your own taste.

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