Southern Beet Greens (or Kale or Swiss Chard)

While this recipe calls for discarding the stems, if you want you can use them too if they aren't too woody. Just cut them into 1-inch segments and add them to the onions after the onions have been cooking for a minute.

Ingredients

• 1 pound beet greens
• 1 strip of thick cut bacon, chopped (or a tablespoon of bacon fat)
• 1/4 cup chopped onion
• 1 large garlic clove, minced
• 3/4 cup of water
• 1 Tbsp granulated sugar
• 1/4 teaspoon crushed red pepper flakes
• 1/6 cup of cider vinegar

Method

1 Wash the greens in a sink filled with cold water. Drain greens and wash a second time. Drain greens and cut away any heavy stems. Cut leaves into bite-sized pieces. Set aside.

2 In a large skillet or 3-qt saucepan, cook bacon until lightly browned on medium heat (or heat 1 Tbsp of bacon fat). Add onions, cook over medium heat 5 to 7 minutes, stirring occassionally, until onions soften and start to brown. Stir in garlic. Add water to the hot pan, stirring to loosen any particles from bottom of pan. Stir in sugar and red pepper. Bring mixture to a boil.

3 Add the beet greens, gently toss in the onion mixture so the greens are well coated. Reduce heat to low, cover and simmer for 5-15 minutes until the greens are tender. Stir in vinegar. (For kale or collard greens continue cooking additional 20 to 25 minutes or until desired tenderness.)

Serves 4.

Classic Potato Latkes

You'll need to cook latkes in batches. Place the cooked ones in a single layer on a baking sheet lined with paper towels, and keep them warm in a low oven as you fry the next batch.

Yield: 6 servings (serving size: 2 latkes and 2 tablespoons applesauce)

Ingredients

• 3 1/2 cups shredded peeled baking potato (about 1 1/2 pounds)
• 1 1/4 cups grated onion
• 6 tablespoons all-purpose flour
• 1 teaspoon chopped fresh thyme
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 large egg
• 1/4 cup olive oil, divided
• 3/4 cup unsweetened applesauce
• Dash of ground cinnamon

Preparation

1. Combine potato and onion in a colander. Drain 30 minutes, pressing with the back of a spoon until barely moist. Combine potato mixture, flour, and next 4 ingredients (through egg) in a large bowl; toss well.

2. Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil to pan, and swirl to coat. Spoon 1/4 cup potato mixture loosely into a dry measuring cup. Pour mixture into pan, and flatten slightly. Repeat procedure 5 times to form 6 latkes. Sauté 3 1/2 minutes on each side or until golden brown. Remove latkes from pan, and keep warm. Repeat procedure with the remaining 2 tablespoons olive oil and potato mixture to yield 12 latkes total. Combine applesauce and ground cinnamon in a bowl. Serve applesauce with latkes.

Calories: 215

David Bonom, Cooking Light, DECEMBER 2010

Pepper Spiked Polenta

Yield 4 servings (serving size: 1 cup)
Ingredients
Cooking spray
4 cups water
1 cup yellow cornmeal
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
1/4 cup grated Parmesan cheese
Preparation
Coat a 2-quart casserole with cooking spray. Combine water, cornmeal, salt, and pepper; mix well. Cover with casserole lid; microwave at HIGH 12 minutes or until thick, stirring after 6 minutes. Stir in cheese. Serve immediately.

Calories: 151 (13% from fat)
Cooking Light, NOVEMBER 1996

Zucchini Cole Slaw

This recipe actually tastes like regular cole slaw--and is a great way to use up extra zucchini from your garden.

4 cups grated zucchini (drained)
1 grated carrot
1 finely chopped red bell pepper
2 green onions finely chopped (or 1/2 small onion minced)
1/2 cup distilled white vinegar
1/4 cup sugar
1/2 tsp. salt
and a sprinkling of fresh ground pepper

Combine everything in a large bowl, and then rfrigerate for an hour prior to serving.

This recipe has been modified from a "Southern Favorites" magazine.

5 Bean Baked Beans

1/2 lb Bacon
2 c. chopped onion
1/2 c. light brown sugar
1 tsp mustard powder
1/2 tsp garlic powder
1 tsp salt
1/2 c cider vinegar
----------------------
1 15 oz. can each: Butter Beans, Lima Beans, Kidney Beans, Garbanzo Beans
1 28 oz jar Great Northern Beans

Brown the bacon.
Add next 6 ingredients and saute for 20 minutes.

Add the beans, mix well, pour into casserole dish and bake
Bake at 350 for 1 1/2 hours COVERED and 45 minutes uncovered