Southern as You Can Get Collard Greens
Rated:
Submitted By: SOUTHERN GIRL3
Photo By: Allrecipes
Prep Time: 15 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 15 Minutes
Servings: 8
"This is as Southern as you can get."
Ingredients:
1 bunch collard greens - rinsed, trimmed and
chopped
2 smoked ham hocks
2 (10.5 ounce) cans condensed chicken
broth
21 fluid ounces water
1 tablespoon distilled white vinegar
salt and pepper to taste
Directions:
1.
Place the collard greens and ham hocks in a large pot. Mix in the chicken broth, water, and vinegar. Season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 1 hour
BASIL GARDEN Salad
2 Cups torn leaf lettuce
1 cup torn bibb lettuce
3 green onions with tops, sliced
1 med. tomato, peeled and diced
6 fresh mushrooms, sliced
9 fresh basil leaves, thinly sliced
2 T red wine vinegar
3 T olive oil
1/4 teaspoon pepper
1/2 teaspoon salt (optional)
1/2 teaspoon sugar (optional)
In a large salad bowl, combine the lettuce, onions, tomato, mushrooms and basil. In a jar with a tight fitting lid, combine the vinegar, oil, pepper, salt and sugar if desired: shake well. pour over the salad and toss to coat. Serve immediately
6 servings.
You all will be getting the basil, spinach, all lettuces, I put some boiled eggs in the spinach salad also. I will make sure all shares have enough to make this salad for sure it is wonderful. But Sorry I did not put the tomato in as they are not good from the store right now and I will not buy any as I have 50 tomato plants in my garden right now and I will wait until I have a real tomato.
I can not wait to meet you all next week. The chickens are done and ready for you all!! I am worn out but the first share will be good I was worried with all the rain but God has made sure it happened for you all. By the way my 8 year old son says a prayer with every plant we plant so they all should grow great for every one's shares.
God Bless, Lori
Saturday, May 23, 2009
Thursday, May 7, 2009
Just me and my small farm
Alright everyone I am having a hard time in this short time at home. First as you all know I have been trying really hard to get my garden in. Well when the goats got out last week they ate my broccoli. ALL OF IT!! Then two of them got bloat I guess the broccoli gave them gas. So then I had to give them peptobismol to help their tummies! Well they should not have ate my garden!! Since I have been home I have smashed three fingers on my left hand in the garage door (don't ask how), I pulled off a fingernail on the lawnmower pulling the cord (made for men I got a new on that starts with a KEY). Today my guard dog Lucy got out while I was finally in the garden tilling it up and I had to chase her for 1 1/2 hours!! Then she pulled away and torn the skin off of a already sore finger!! So now I have a guard dog tied up because she will not stay in the pasture with the livestock!!
Happier news I now have 1/3 of the garden in I just took a break to bandage up the finger from Lucy. I also am doing a lot of container gardening as I am afraid it is going to rain again. So I have eggplant, tomatoes, radishes,lettuce, herbs, all in containers. In the garden I have lettuces of many types, spinach, carrots, beets,potatoes, and turnips. I am hunting for good recipes for turnips so if any of you have good ones please share. I want this blog to help us all out on how to use these wonder fresh veggies. Remember that a 42 year old woman, with only one good hand now is planting all of this and it will taste good no matter what we have to do with it. Goats will eat the turnips I know they eat anything I do not want them to. I will have to keep medicine for them ready for their tummies. Well I am heading back outside to get some in before it rains it is getting dark out!! Lori
Happier news I now have 1/3 of the garden in I just took a break to bandage up the finger from Lucy. I also am doing a lot of container gardening as I am afraid it is going to rain again. So I have eggplant, tomatoes, radishes,lettuce, herbs, all in containers. In the garden I have lettuces of many types, spinach, carrots, beets,potatoes, and turnips. I am hunting for good recipes for turnips so if any of you have good ones please share. I want this blog to help us all out on how to use these wonder fresh veggies. Remember that a 42 year old woman, with only one good hand now is planting all of this and it will taste good no matter what we have to do with it. Goats will eat the turnips I know they eat anything I do not want them to. I will have to keep medicine for them ready for their tummies. Well I am heading back outside to get some in before it rains it is getting dark out!! Lori
Wednesday, May 6, 2009
Rain Rain go away
Well as you all know Kansas is wet!! I know we will want rain later on but please stop so I can get the whole garden in!!
As I was watching it rain this morning I ran across some wonderful recipes I would like to share.
Roasted Beet Salad
Prep: 30mins Roast:55mins
Stand 20 mins Cool:20 mins
Oven 425F
8 small fresh beets,2 t 2 /12 in diameter about 1 1/2 pounds
2 T olive oil
1/2 tsp salt
1/4 tsp ground black pepper
1/3 C olive oil
3t frozen orange juice concentrate, thawed
2T snipped fresh tarragon or 1 tsp dried tarragon, crushed
1.4 tsp salt
1/8 tsp black pepper
6 cups torn mixed salad greens
1/2 C coarsely chopped walnuts toasted (optional)
orange sections (optional)
Step 1. thoroughly was the beets, but avoid using a brush because the beets have very thin skin. Cut off all but 1 inch of the stems and roots. Place the beets in a 2 quart baking dish. Drizzle with 2T olive oil. Sprinkle with 1/2 tsp salt and 1/4 black pepper. Roast, uncovered in a 425 degree oven for 55-60 mins or until tender. let the beets stand until cool enough to handle, then peel the beets by slipping off the skins. Cut the beets into small wedges. Transfer beets to a medium bowl.
Step2. for dressing: In a screw-top jar combine 1/3 cup olive oil, orange juice,tarragon, 1/4 tsp salt and 1/8 tsp pepper. Cover and shake well. Pour dressing over the beets to soak up flavor.
Step 3. To serve, remove beets from the dressing using a slotted spoon:reserve dressing. If you like toss greens with reserved dressing. Divide greens among 6 salad plates: top with the beet wedges. If you like: sprinkle each with nuts. Pass reserved dressing if you did not toss it with the greens. Garnish each serving with orange slices if you like. Makes 6 servings.
Nutrition facts per serving: 198 calories, 17g total fat 92g saturated fat), 0mg cholesterol, 353 mg sodium, 12g carbohydrates, 3g dietary fiber, 2g protein.
found in the April 2009 Living the country life magazine.
I will be trying to put recipes on that will contain veggies you all will be getting. Next one will be for the Kohlrabi that is coming up very well.
I am going to plant tomato plants in barrels this afternoon. I am to excited to get the tomatoes to wait on the swamp of a garden I have right now. I have potatoes coming up along with many different kinds of greens, beets, kohlrabi, radishes, and carrots. Lets all pray the rain goes away for awhile so it dries up. I am getting tired of the garden in the basement. Oh I do have my herbs coming up also. Let me know if any of you would like a start of mint I have two kinds that are going crazy right now. One is chocolate mint which smells wonderful I dried this last year and used it in teas during the winter it was wonderful.
The sun is out now so here goes the tomato plants finally outside!! Lori
As I was watching it rain this morning I ran across some wonderful recipes I would like to share.
Roasted Beet Salad
Prep: 30mins Roast:55mins
Stand 20 mins Cool:20 mins
Oven 425F
8 small fresh beets,2 t 2 /12 in diameter about 1 1/2 pounds
2 T olive oil
1/2 tsp salt
1/4 tsp ground black pepper
1/3 C olive oil
3t frozen orange juice concentrate, thawed
2T snipped fresh tarragon or 1 tsp dried tarragon, crushed
1.4 tsp salt
1/8 tsp black pepper
6 cups torn mixed salad greens
1/2 C coarsely chopped walnuts toasted (optional)
orange sections (optional)
Step 1. thoroughly was the beets, but avoid using a brush because the beets have very thin skin. Cut off all but 1 inch of the stems and roots. Place the beets in a 2 quart baking dish. Drizzle with 2T olive oil. Sprinkle with 1/2 tsp salt and 1/4 black pepper. Roast, uncovered in a 425 degree oven for 55-60 mins or until tender. let the beets stand until cool enough to handle, then peel the beets by slipping off the skins. Cut the beets into small wedges. Transfer beets to a medium bowl.
Step2. for dressing: In a screw-top jar combine 1/3 cup olive oil, orange juice,tarragon, 1/4 tsp salt and 1/8 tsp pepper. Cover and shake well. Pour dressing over the beets to soak up flavor.
Step 3. To serve, remove beets from the dressing using a slotted spoon:reserve dressing. If you like toss greens with reserved dressing. Divide greens among 6 salad plates: top with the beet wedges. If you like: sprinkle each with nuts. Pass reserved dressing if you did not toss it with the greens. Garnish each serving with orange slices if you like. Makes 6 servings.
Nutrition facts per serving: 198 calories, 17g total fat 92g saturated fat), 0mg cholesterol, 353 mg sodium, 12g carbohydrates, 3g dietary fiber, 2g protein.
found in the April 2009 Living the country life magazine.
I will be trying to put recipes on that will contain veggies you all will be getting. Next one will be for the Kohlrabi that is coming up very well.
I am going to plant tomato plants in barrels this afternoon. I am to excited to get the tomatoes to wait on the swamp of a garden I have right now. I have potatoes coming up along with many different kinds of greens, beets, kohlrabi, radishes, and carrots. Lets all pray the rain goes away for awhile so it dries up. I am getting tired of the garden in the basement. Oh I do have my herbs coming up also. Let me know if any of you would like a start of mint I have two kinds that are going crazy right now. One is chocolate mint which smells wonderful I dried this last year and used it in teas during the winter it was wonderful.
The sun is out now so here goes the tomato plants finally outside!! Lori
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