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Vivian • April 7, 2020
Home Style Greens
Organic Collar Greens - The Best Home Style Cooking!
For the best down home cooking, be sure to make this as your favorite page because I believe in getting down in cooking. I got these greens from a near by High School gardening program. I always try to get to the first harvest, for that's when you find young best heads of collard greens. This is when you will discover some young tender leaves that are the sweetness natural flavor. A few years ago, my husband uncle shared with us two huge cabbages that he grew in his garden. Some heads grew huge! Check out the two huge heads of cabbage here.
For the best tasting collard greens, pre-boil your ham hocks so they get nice and tender. The water that you boil your meat will become your stock the your collar greens will be cooked in. By your own decision, your do not have to use the entire stock. If you elect not to use ham hock which is traditional, you can throw in some bacon. You can also cook your collard greens in Olive Oil. Either way it is good to be really good. Check out these huge cabbage heads.
Fried Black-eyed Pea Patties for dinner. My wife is very creative in the kitchen, and she loves using all different kind of spices, but when she announced that this was going to be the meal for the evening, I knew I was in for a surprise. Yaaaahhhhhoooooo! They were absolutely delicious. They were the Best Fried Black-eyed Pea Patties that I had ever had...in fact the only ones that I had experienced for a meal.
Spicy Hot - Lumber Jack Smoke Sausage - taste absolute great. Fry them, chop them, add them to bacon and beans. They are delicious and fun to eat. They make a great breakfast dish with a side of eggs and a tall glass of cold orange juice.
Half ham, bone-in 5 to 7 pounds 22 to 25 minutes/pound at 325°F. How Southern can you get? I grew up on eating all kinds of ham in the South. This half ham is the most popular Easter ham found in many grocery store the US. The sweetness of the meat is so tasty. Pre-cooked and labeled as “ready to eat”. Some are sold uncooked as “cook before eating”. By law these must have prominent labeling with safe handling and cooking instructions. When you get them home, they can be roasted or smoked on a grill depending on whether they have been pre-smoked or pre-cooked. For pre-cooked hams top it off with a sweet and savory glaze.
