Down home cookin'
Supper tonight was ham steak, collard greens and corn bread. As I suspected, Neil did not like the greens and had peas instead. I ate a bit more than I should have, perhaps, but oh my....
Collard Greens
About half a pound collard greens (other greens, such as mustard or turnip greens work, too)
Water to cover
Salt to taste
Bacon, white bacon or leftover ham
Place all ingredients in a pot and boil for at least an hour, adding water as needed. You almost cannot cook them too long. Serve with hot cornbread, and for a real Southern treat, dunk the cornbread into the pot liquor.
Cornbread
1 cup flour
1 cup cornbread
4 tsp baking powder
1/2 tsp salt
3-4 T sugar
1 egg
1/4 cup melted butter
3/4 to 1 cup milk
Preheat oven to 400 and grease and flour an 8 inch square baking pan.
Mix dry ingredients together until well-blended. Mix milk and egg together. Add swiftly to dry ingredients. Stir in melted butter and pour into pan.
Bake for 30 minutes or until toothpick inserted into centre comes out dry.
Collard Greens
About half a pound collard greens (other greens, such as mustard or turnip greens work, too)
Water to cover
Salt to taste
Bacon, white bacon or leftover ham
Place all ingredients in a pot and boil for at least an hour, adding water as needed. You almost cannot cook them too long. Serve with hot cornbread, and for a real Southern treat, dunk the cornbread into the pot liquor.
Cornbread
1 cup flour
1 cup cornbread
4 tsp baking powder
1/2 tsp salt
3-4 T sugar
1 egg
1/4 cup melted butter
3/4 to 1 cup milk
Preheat oven to 400 and grease and flour an 8 inch square baking pan.
Mix dry ingredients together until well-blended. Mix milk and egg together. Add swiftly to dry ingredients. Stir in melted butter and pour into pan.
Bake for 30 minutes or until toothpick inserted into centre comes out dry.