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Delectable Dish of Mixed Greens

This year is certainly moving quickly. We are already in Autumn! Next thing you know, we will be sitting around the table celebrating Thanksgiving. Yum! I love the Fall season. School is back in session. The leaves on the tree are starting to change colors. The holiday season seems to get into full swing. The weather is a bit chillier (which just gives me an excuse to get cozy with my hubby!) Yes, the Fall is definitely my favorite season.

As the weather is changing, our cooking habits tend to change as well. We look to prepare things that are a bit more substantial and hearty. And also economical. Lets face itóthe economy has taken a hard hit, as many of our pockets have. So we look for ways to save here and there. One of the hardest places to save and still bring quality to your family is the grocery bill. The prices still seem to increase. Which in terms mean more frugal buying and clipping those coupons.

Without loading up on all the preservatives and additives that come from pre-packaged food (which tend to be cheaper), we can still find ways to feed our families healthy, delicious meals that donít necessarily cost that much, and go a long way. My great grandmother use to tell me to never skimp on quality; youíll just pay for it in the end. She was right. Quantity is not always better; nothing beats quality.

Here is one my favorite recipes for Greens. Itís a mixture of Collards, Mustard, and Kale. If you want, one kind of greens is fine. These greens are tender, savory, filling, and are great eaten alone, or as a savory side dish to meat, poultry, and even fish! Donít forget the cornbread! Iíll give you my recipe for that as well.

Now normally, I myself donít follow recipes per say. I cook from sight and memory. But, I do know how much goes into what, depending upon who Iím cooking for. The following Greens recipe will serve about 4-6 people easily.

Delectable Dish of Mixed Greens

What you will need:

1 Large Stock Pot
3 Bunches each of Collards, Mustard, and Kale (Organic greens are best if you can find it)
1 Large Smoked Turkey Wing or a package of Smoked Turkey Neck bones
1 Large White onion (Finely diced)
4 cloves of Garlic (Chopped)
2 Tablespoons of Sea Salt
1 Tablespoon of Black Pepper
5 Dashes of favorite Hot Sauce
Ĺ Cup of White or red vinegar

1. Fill large stock pot halfway with water. Place in Smoked turkey wing or neck bones, 2 tablespoons of garlic, half of chopped onions and black pepper. Bring to a boil, then simmer for thirty minutes.
2. While Smoked meet is cooking, remove stalks from greens, cut into bite size pieces and wash thoroughly in warm water. Best if soaked for fifteen minutes. Drain water and repeat to make sure any dirt is gone. Let sit in colander to drain excess water.
3. After thirty minutes of cooking smoked meat, add greens to the stock pot. It may seem like a lot, but the greens will wilt down to about Ĺ or 1/3 the size. Add rest of onions, garlic, sea salt, the hot sauce and vinegar. Be sure to mix well as greens wilt, and cover.
4. Allow greens to cook on low simmer for about an hour. Some people like to cook them longer, some less time. It depends on how tender you like your greens. I cook for an hour, because Mustard greens tend to take a little longer than the Collard or Kale.

Season as you like. Goes great with just about anything or alone.

Rueís Buttermilk Cornbread (The quick and easy version)

2 Ĺ Cups of Aunt Jemimaís Complete Buttermilk Pancake and Waffle Mix
1 Cup of Cornmeal
Ĺ Cup of Mayonnaise
Ĺ Cup of Sour cream
Ĺ Cup of Sugar
1 Teaspoon of Vanilla extract
3 Tablespoons of Melted butter
Ĺ Cup of Milk

Mix together dry ingredients. In a separate bowl, mix all wet ingredients. Pour wet ingredients into dry mixture. Mix well, do not over mix. Will be slightly lumpy. Pour into round or square baking pan, sprayed lightly with cooking spray. Bake for 15-20 minutes at 400 degrees. (for 12 muffins, decrease cooking time to 12-15 minutes)
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Content copyright © 2015 by Ruthe McDonald. All rights reserved.
This content was written by Ruthe McDonald. If you wish to use this content in any manner, you need written permission. Contact Ruthe McDonald for details.


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