Tag: collard greens

Debbie Arnold: Lucky Black-Eyed Peas and Collard Greens Soup

#CelebratingNationalSoupMonth

It’s tradition, y’all. And in the South we’re all about tradition. Black-eyed peas and greens can be found in some form or another on just about every Southern table on New Year’s Day ensuring wealth and good luck.

Lucky Black-Eyes Peas and Collard Greens Soup via DiningWithDebbie

Legend has it that the tradition dates back to the Civil War era (what doesn’t in the South?) when Union soldiers stripped the fields bare except for peas and greens which they left thinking they were animal feed. That was a win-win for those poor Southerners. This recipe can be found on Riceland Foods blog:  READ MORE  

Jeanetta Darley: First Fruits From the Garden {Greens}

Celebrating First fruits from the garden: Greens

Rainbow Swiss Chard

The weather is just starting to warm up.  We are free of the frosts and freezes.  Well, we hope we are! Fingers crossed.  But we are ready for our gardens and to start enjoying those fresh homegrown or farmers market vegetables.

Mustard Greens

The first fruits from the garden that we can get our hands on are greens.  Mustards, Collards, Kale, Chard.  I love a mess of greens.  But truth be told I did not grow up eating them.  I didn’t learn to cook greens until after I was married.  I looked questionably at the dark green leaves boiling with chunks of salt pork looking very much like a swamp witch’s brew.

Collard Greens

I plant my greens early in the year under hoop houses.  This helps keep them a bit warmer and protect delicate leaves from any heavy snow.  When I cook my greens, I don’t boil them.  And there is always bacon involved.

mixed greens jeanetta darley

 

Jeanetta Darley: First Fruits From the Garden {Greens}

Ingredients

  • 2 gallon bags of greens (mustards, collards, kale, and or chard)
  • 1 medium onion
  • 8 slices of bacon
  • Minced garlic, salt and pepper to taste

Instructions

  1. Wash and dry greens. Remove the tough vein and stem of all but the chard. The stem is very tender when cooked and adds texture and a bright accent color to the dish. Chop or tear greens into 2 inch strips or pieces.
  2. Slice the onion.
  3. Cut the bacon into half inch pieces.
  4. In a large stock po,t cook the bacon and onion over medium high heat until everything starts the brown.
  5. Add the greens. You may have to do this in stages as the greens cook down.
  6. Add garlic, salt and pepper.
  7. Stir and cook for 20 minutes until greens are tender
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Jeanetta Darley sidebar photo

Jeanetta is an artist, blogger, and sometimes homesteader.  She’s addicted to coffee, her garden, and chickens. You can see her art and read more stories at JeanettaDarley.com.  Or follow her on social media @jeanettadarley.