Posted by Tim Vidra / 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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