The Mudcat Café TM
Thread #81688 Message #1498152
Posted By: Rapparee
02-Jun-05 - 09:27 AM
Thread Name: Hominy grits and collard greens
Subject: RE: Hominy grits and collard greens
Hominy is corn which has had the outer hull removed by being soaked in lye solution.
Usually it comes canned, but you also get it dried as "pazole seco" in Mexican markets. If you use the dried stuff you have to soak it overnight. A product called "Corn Nuts" is basically dried and flavored hominy.
Parched corn is wet hominy that's been roasted and dried in a skillet -- it was a staple of mountain men and the American Indian on journeys.
Put some water (or better yet, stock) in a large pot and toss in some chopped pork. While it's coming to a boil, pick and clean some collard greens (or turnip, or whatever). Toss the greens into the pot, cover, and simmer for about 3 hours. Salt and pepper to taste.
And dear God, NEVER put long sweetin' on grits! Redeye gravy, butter, salt 'n' pepper, but never any sweetin'! My lord, they'll KNOW you're a Yankee!