I have been under the weather for a short time. Not Covid 19, because I am fully vaccinated for it. It was just a seasonal allergy that went secondary. Nevertheless, I am fine now.
For months now I have been posting mainly on this website. The reason for it is as you know that I have been working in my garden. That took up a lot a time but I now know that here in Florida I can now maintain the garden all year round. It should not be a problem, which means I can get back to updating my other websites. These websites are, as if you don’t already know:
But enough of this, today I have another recipe. This one is for collard greens. You know how once in a while you can have a brain fart, or god forbid, a ‘Senior Moment’, well today’s recipe is the results of one of these quaint little phrases. I have been cooking these greens the same way for decades and today I almost added onions, which I never have before. However, I do add an onion to my beans, which has been said to decrease or stop the formation of gas.
I must ask. “Was the person that corned the phrase ‘Senior Moment’ being politically correct? Well, it wasn’t necessary. I mean it, it really, really wasn’t necessary.”
Moving on, here is my very own recipe for cooking greens, especially collard greens the old fashioned way.
Mommy's Collard Greens Online
1 large smoked ham hock or 1 cup of chopped ham, or 1 large piece of smoked pork neck bone (A sprinkling of ham flavoring, optional if using smoked pork neck bones.)
Enough collard greens or mustard and turnip greens to fill a 5 to 6 quart Dutch oven
1 1/2 tsp salt
1/2 tsp black pepper
1/4 tsp red pepper flakes
1 tablespoon bacon fat or, olive oil
- Fill Dutch oven 1/3 high with water. Add salt, pepper, red pepper flakes and meat
- Cook over medium heat to boiling point, add some greens
- Add more greens as they boil down and until the desire amount is reached. Add additional water if needed.
- Boil on medium heat for 15 minutes, stirring occasionally
- After 15 minutes, reduce to medium low for 30 minutes
- Remove from heat when done
|Pot of collard greens with mustard potato salad, rutabaga and pork ribs. |
Well, that’s it. I first started posting my most common recipes for my children who live apart from me, and who really enjoy my cooking. Now I also see it posting them as well as some the good and unusually ones that I find like from other websites as a way of preserving some the old ways of down home cooking.
Here is my, yes, my platter of roaster oven ribs with homemade bread spread with homemade Parmesan/Romano garlic butter.
HAVE A VERY GOOD MEMORIAL DAY!
LOVE TO THOSE WHO SERVE TO PROTECT US AND TO THOSE WHO HAVE FALLEN FOR US.
Until next time,