Saturday was an exciting day in our household. The Hickory Farmer’s Market opened for 2016. One of our most favorite activities is visiting the Farmer’s Market every week. I don’t think there is a supermarket that can inspire me to cook quite the way the Farmers Market does. Needless to say, at the start of the season there aren’t that many fresh vegetables. However, when I saw the spring onions I knew exactly what I wanted to make, Wilted Greens.
When I was growing up it was a family tradition to make wilted lettuce with fresh spring onions. My Mother would always fry corn bread patties to go with it and that would be our meal. It amazes me today to think of some of the things my parents would make and we would eat it. This has to be one of those options.
I store bacon grease in my refrigerator for special occasions. Yes, I know it isn’t good for me and we only use it for special occasions such as making wilted greens. After we returned home from the Farmers Market I discovered that I did not have lettuce but I had romaine. I used it when I prepared the greens and honestly I think it was better. The romaine held up better and I think the trick is at the end of the recipe. When you cover the greens heat for just a couple of minutes and then remove them from the heat covered. They will continue to wilt slightly.
This recipe is from Betty Feezor, a local TV personality from the 60’s and 70’s and her Carolina Recipes Cookbook.
We now have enough spring onions left to make another mess of wilted greens this week. Sounds like a good idea to me. I hope you have a great week and thanks for stopping by.