Monday, March 30, 2009
I love mountain lilies, they are soo good and beat the heck out of mustard greens on any given day. They grow just about everywhere around Beaty's Creek, but you have to know what you are picking. You eat only the green leaves of the mountain lily and not the blooms. Again, don't go in the woods and pick something you have no idea what it is. The Tulsa World featured me in an article talking about mountain lilies a few years ago. My wonderful Grandmother in Law first fixed them for me. Can you believe it? Something growing in the wild that I did not know about???? I freeze quite a few bags of these each spring along with wild onions, makes for a great winter's dinner. This is What's Cookin on Beaty's Creek tonight.
1 Wal-mart bag of mountain lily greens-cleaned and cut into 3 inch pieces
Salt to taste
Place enough oil in a large cast iron skillet to cover the bottom. Add your greens once the oil is hot. Saute until greens get a little tender, now add your salt to taste and enough water to cover greens. Cook uncovered until all of the water evaporates. Serve with cornbread made in a cast iron skillet and pinto beans.