Viola Davis says

If you listed legendary treasures from the south, the greens would be at the top. Whether collaces, beets, kale or Mustards, the greens are a long time a Base foods in southern kitchen– and the most popular vegetarian dish in the region (unless they count French fries). Viola Davis, a Rhode Islander with South Carolinian Roots and an Oscar award for her name, also has a similarly worshiped status.

What do these two icons – southern green and viola Davis – have in common? Not much until the 74. Golden Globe Awards When Viola Davis spoiled the audience with a story about how she tried, Meryl Streep (for whom she awarded a lifelong Achievement Award) with her recipe for Collard Greens.

It is a known fact that you don’t eat all the greens. Perhaps one or two members per generation will be entrusted with the task of doing them.

Imagine my surprise when Viola Davis, of all people, about what she called “the best Collard Greens” brings you to control to tell us that her secret ingredient is grill sauce. Grill sauce? I mean she also told me that she put raisins in her potato salad. Since I was black, south and a green connoisseur, I had never heard of such a combination – an abomination.

Although my first answer was to reject her heresia, I could not deny the curiosity that had built in me. It is like opposing the urge to test how hot the oven iron is. Deep in me was the need to know: “Could this greens beat?”

Unfortunately, I couldn’t just call Ms. Davis and ask for her recipe (her repetitions refused to comment). With a little more than two large pots and a stock of unused Walmart gift cards, I started with the most important scientific research in my life, while the call of an American icon was in balance.

After several rounds of green, three versions of Homemade BBQ sauceAnd wash enough to wash a small beach, I landed on something that shocked my taste buds as much as my concept of cooking greens. Spicy, spicy, hearty and sweet – these were “not ya mums green”, but still unmistakably south. This was not a betrayal – it was a brave remix. Maybe even a revelation.

Since Davis’ family comes from South Carolina, I thought she would most likely use a Mustard bbq -sauce. I enjoyed it on the collards and beets (Ms. Kale just didn’t have the reach). But it was with actual mustard green when I knew there was a winner.

This greens? They are more than an inventive attitude to a classic. They are proof that reinvention does not have to mean deletion. Viola Davis has not only changed the culture with her Oscar. She did it again – with a stick pot and a bottle of barbecue sauce.

BBQ Greens inspired by Viola Davis

Preparation time: 30 minutes
Cooking time: 2 hours 30 minutes
Total time: 3 hours

Ingredients

• 5 bundle of mustard green
• 1/2 cup of up to 1 cup of mustard -green stems, chopped in ½ inch thick cylinder
• 4 turkey necks
• 2 turkey wings
• 1 small white onion, finely chopped
• 2 Jalapeño peppers, chopped and seeds removed if you want less spice (optional)
• 2 garlic goals, chopped
• 1 (32-Uszen) Carton of high-quality chicken broth
• 1/4 cup of chopped red peppers
• 1/4 teaspoon of allspice
• 3 teaspoons of dark brown sugar
• 2 tablespoons crushed red pepper flakes (optional)
• 1 tablespoon of freshly ground black pepper
• 1 teaspoon of smoked peppers
• 1 tablespoon of extra virgin olive oil
• 5 branches of fresh thyme
• 1 laurel leaf

Carolina BBQ sauce:

• 3/4 cup of yellow mustard
• 1/4 cup of honey
• 1/3 cup of apple cider vinegar
• 1/4 teaspoon of chili powder
• 1/2 teaspoon of kosher sea salt
• 1/2 teaspoon of freshly ground black pepper
• 1 pinch of cayenne pepper
• 3 tablespoons of dry mustard
• 1 tablespoon of Worcestershire sauce
• 1 tablespoon of tomato sauce

Directions

1. Make the sauce: combine all the ingredients in a small mixing bowl and stir thoroughly with a whisk. If you don’t have tomato sauce, tomato paste works well. I also found that it is best to make salt from the BBQ sauce when I founded warehouse or broth. As soon as you have a light yellow sauce with a thick consistency such as hair conditioners, you can cover and set aside.
2. Start with the sauce out of the stems to tear off your mustard green leaves. I like to put all stems aside in a large bowl, as they are later used in the recipe.
3. As soon as all leaves are removed, rinse them out in the sink under cold water. You can use a colander here, but I think that washing is all in order in a clean sink. Unlike Collards, they are not so looking for worms, but for sand grains and dirt that stubbornly hang on the leaf. I gave about four rinses under cold water and then like to take a flushing with ACV and baking powder – something when I hear that I feel that my food is “clean, clean”. After rinsing them in cold water twice, they should be good.
4. Pour your olive oil in a large saucepan and let it sizzle on medium heat. Add your onion, red peppers and Jalapeño peppers and let them boil for about 5 to 7 minutes. It is important to know your spice comfort here. If you like a sharp green like me, go ahead and chop your jalapeños with the seeds that are still essentially essentially, but if you have a mitigating tongue, it is best to sow the peppers.
5. After frying your onions and peppers, add the chopped garlic and cook for about a minute. The earlier stems that were previously put aside are now due for a comeback. Senfa stielers are not as thick as collards, but they can be hard if they are not taken through all the way. So collect some of the thicker stems and cut them into half customs. If you have about a cup of about a cup (or how many you like), throw them into the pot with about 1/4 cup of water and simmer for about 7 to 10 minutes.
6. While the stems simmer, rinse their turkey necks and wings thoroughly under cold water and make sure that they are free of strange springs or dirt. Measure the length of your turkey and make cuts about 2 inches from the base on both sides and one in the middle. This helps the meat more easily from the bone. Apart from the fact that you wash them, no real preparation is required for the wings. Place your wings and necks in the pot and then cover with the chicken broth (I repeat: warehouse, not broth) together with brown sugar, thyme, laurel leaf and four tablespoons of the Carolina BBQ sauce. Let the meat boil over medium heat for about 45 minutes (depending on the size of your neck and wings, you may want to have it cooked for up to 90 minutes. Simply check the sensitivity of the meat before adding green).
7. As soon as your meat has become tender, remove the thyme and the bay leaf from the pot and check how much of the turkey meat has fallen off the bone and remove bones from the stock. Add your greens together with the remaining spices. Immerse yourself until they are hardly covered with water. Usually use a cup of water per green man, but you can look. Let the water boil for 90 minutes, stirring occasionally to ensure that your pepper and onions are evenly distributed. About an hour after the start of the process, add two tablespoons of the Carolina BBQ sauce into the pot. As soon as the greens have cooked and are tender and are not a lot of water in the pot, you can go well! Of course, they combine well with corn bread.