That Time I (Virtually) Cooked with Colorado Governor Jared Polis . . . .

I had great time doing a virtual cooking demonstration with Colorado Governor Jared Polis. We made southern-style greens with smoked turkey, and something I call the “Leftover Thanksgiving Dinner Slider.” It’s inspired by a sandwich I once had at the now defunct Toni’s Soul Burgers in Inglewood, California.

 

Here’s the recipe for greens:

Johnetta Miller’s Mixed Greens

Makes 8 servings

2 smoked ham hocks or smoked turkey leg or wings (about 1 pound)

1 1//2 pounds turnip greens

1 1//2 pounds mustard greens

1 tablespoon granulated garlic or 2 minced garlic cloves

1 medium onion, chopped

Pinch of crushed red pepper flakes

Pinch of baking soda

Pinch of sugar

Pinch of salt

1. Rinse the hocks, leg or wings, place them in a large pot, and cover with water. Bring to a boil and cook until the meat is tender and the cooking liquid is flavorful, 20 to 30 minutes. Set aside the hocks, leg or wings.
2. Meanwhile, remove and discard the tough stems from the greens. Cut or tear the leaves into large, bite-sized pieces. Fill a clean sink or very large bowl with cold water. Add the leaves and gently swish them in the water to remove any dirt or grit. Lift the leaves out of the water and add them to the hot ham stock, stirring gently until they wilt and are submerged.
3. Stir in the onion, pepper flakes, baking soda, sugar, and salt.
4. Simmer until the greens are tender, about 30 minutes. Check the seasoning and serve hot. If desired, cut the smoked turkey into bite-sized pieces and mix with the greens. Otherwise, compost or discard the meat.

I don’t have recipe for the slider, but are the ingredients, put on in layers: soft roll split in half, turkey patty (white & dark meat bound w/ mashed potatoes), smoked gouda, turkey bacon, stuffing, gravy, sweet potatoes, greens, cranberries, an egg, and the other half of the roll!

Much thanks to Debra Meyer for letting me use her kitchen and providing general support to make this virtual cooking demonstration a success!

• November 24th, 2020
• Posted in Soul Food Scholar
• No Comments