Posted by Tim Vidra / Saturday, November 6, 2010
Collard Greens and Hog Jowl
Collard greens are not new to me but I have been experimenting with different ways to cook them. This afternoon I picked up 4 pounds of collards and a smoked hog jowl both local to Ashland Virginia.
Recipes of late I have been simply braising greens in an olive oil garlic mixture. With the above I fell back on a Paula Deen recipe that I made last year at Christmas. My suggestion to you is get out and try these amazing vegetables packed with vitamins. Now is definitely the season.
E.A.T. local E.A.T. well Y'ALL
November 06, 2010