Posted by / Saturday, November 6, 2010

Collard Greens and Hog Jowl

Nothing makes a house smell much better than smoked pork.

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

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"Some people eat to live; I live to eat." -Tim Vidra

An avid home cook, I believe in using simple ingredients, local when possible and am inspired by the principles of supporting a sustainable food system. I’ve cultivated this blog as a way to share my passion for the preparation and enjoyment of food in a way that everyone from beginners to long time foodies can get involved in.



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