Big Mama’s Old Black Pot Recipes: Wilted Salad and Red Eye Gravy – Black Foodie Finder

Inspired by Big Mama’s Old Black Pot Recipes by Ethel Rayson Dixon

Few dishes represent Southern comfort food quite like Wilted Salad and Red Eye Gravy. Crisp garden greens are lightly wilted with warm vinegar and savory pan drippings, then paired with smoky ham steaks for a meal that’s simple, satisfying, and full of old-fashioned flavor. Traditionally served alongside hot homemade biscuits, this recipe brings classic Southern cooking to the table.

Ingredients

• 1 bunch leaf lettuce
• 1 bunch mustard greens
• 6 green onions
• 1/2 cup white vinegar
• 4 ham steaks
• 2 Tablespoons shortening
• 1 teaspoon sugar
• 1/4 cup water
• 1-1/2 teaspoons salt

Instructions

1. Wash and chop the leaf lettuce, mustard greens, and green onions into bite-sized pieces.
2. Toss the greens and onions together in a large serving bowl. Cover and refrigerate until you’re ready to serve.
3. Heat the shortening in a heavy skillet over medium-high heat.
4. Brown the ham steaks on both sides until heated through and nicely caramelized.
5. Remove the ham from the skillet and reserve the meat drippings for the gravy.
6. Leave about 1 teaspoon of drippings in the skillet. Add the water and simmer for about 1 to 2 minutes to create a simple red eye gravy.
7. Arrange the chilled greens on a serving platter or in individual bowls.
8. Drizzle the white vinegar evenly over the greens.
9. Spoon several tablespoons of the warm red eye gravy over the salad to gently wilt the greens.
10. Season with salt to taste and serve immediately alongside the ham steaks and warm homemade biscuits.

Serves 4

Closing Summary / Pro Tips

• Serve immediately after adding the warm gravy so the greens stay slightly crisp.
• Homemade biscuits or cornbread make the perfect accompaniment.
• Fresh-picked mustard greens and lettuce provide the best flavor.
• Red eye gravy is traditionally made from ham drippings, giving the dish its signature smoky taste.
• Leftover ham can be enjoyed for breakfast with eggs the following morning.

About the Creator

Ethel Rayson Dixon, a Louisiana native, shares recipes inspired by generations of Southern home cooking. Her cookbook highlights comforting dishes rooted in Black culinary traditions and celebrates the warmth of homemade meals prepared with simple ingredients and care.

Ethel Rayson Dixon | Big Mama’s Old Black Pot Recipes

Where to Find This Recipe

This recipe is adapted from Big Mama’s Old Black Pot Recipes by Ethel Rayson Dixon.

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