Last weekend, my Gram forwarded a recipe that she had tried a couple of weeks ago. This week, I put it on the menu, even though I don't like greens. I really liked it though. I served it with BBQ catfish and coleslaw.
The recipe is from a little restaurant in Hattiesburg, Mississippi call Front Porch Barbecue & Seafood and it is apparently is their most popular side dish, Turnip Green Pot Pie. I would consider it more of a yummy greens mix with a thin cornbread layer on top, than what you might think of when you think pot pie.
Collard/Turnip Greens Pot Pie
1 cup diced ham or 1/2# bacon cut into 1/2 inch pcs.
2T oil, if using ham
2 stalks of celery, chopped fine
1 onion, diced fine
1 red bell pepper, diced small
1/4 cup flour
1-1/2 cups chicken broth
2 pounds frozen greens
1 16 ounce can blackeyed peas, drained
1 teaspoon crushed red pepper flakes
Cook ham or bacon (use no oil for bacon) until lightly browned (bacon till crisp) Add onion, celery & red pepper, saute for about 5 minutes.
Add flour and cook 1 minute stirring constantly. Gradually add chicken broth, stirring constantly until thickened somewhat. Bring to boil and add greens. Reduce heat and simmer until greens are tender. Add peas and pepper flakes.
Pour into lightly greased baking dish (9x13 inches). Mix cornbread and pour batter over top. Bake at 425 degrees F until cornbread is cooked (25-30 minutes).
Cornbread crust batter or use Jiffy if you want:
1-1/2 cups white self rising cornmeal mix
1/2 cup plain flour
2 teaspoons sugar
1 lg. egg, lightly beaten
2 T oil
1 cup buttermilk (if you don't have buttermilk, use reg whole or 2%)
Combine first three ingredients. Add remaining ingredients and mix until just moistened. Add to the top of greens.
My DH prefers collard green so that is what I used and if you are bread people like my DH and I are you could double the cornbread. Also, you could cut down on the pepper flakes if you don't really like a little bite to your food.
Enjoy!
1 cup diced ham or 1/2# bacon cut into 1/2 inch pcs.
2T oil, if using ham
2 stalks of celery, chopped fine
1 onion, diced fine
1 red bell pepper, diced small
1/4 cup flour
1-1/2 cups chicken broth
2 pounds frozen greens
1 16 ounce can blackeyed peas, drained
1 teaspoon crushed red pepper flakes
Cook ham or bacon (use no oil for bacon) until lightly browned (bacon till crisp) Add onion, celery & red pepper, saute for about 5 minutes.
Add flour and cook 1 minute stirring constantly. Gradually add chicken broth, stirring constantly until thickened somewhat. Bring to boil and add greens. Reduce heat and simmer until greens are tender. Add peas and pepper flakes.
Pour into lightly greased baking dish (9x13 inches). Mix cornbread and pour batter over top. Bake at 425 degrees F until cornbread is cooked (25-30 minutes).Cornbread crust batter or use Jiffy if you want:
1-1/2 cups white self rising cornmeal mix1/2 cup plain flour
2 teaspoons sugar
1 lg. egg, lightly beaten
2 T oil
1 cup buttermilk (if you don't have buttermilk, use reg whole or 2%)
Combine first three ingredients. Add remaining ingredients and mix until just moistened. Add to the top of greens.
My DH prefers collard green so that is what I used and if you are bread people like my DH and I are you could double the cornbread. Also, you could cut down on the pepper flakes if you don't really like a little bite to your food.
Enjoy!
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