Collard Greens

Recipe courtesy of flylady.net

I do not cook my like my granny used too. I saute mine.

You will need an iron skillet and a lid for this one. LOL they do not taste right otherwise.

1-2 bunches of Collard greens (cut out he tough stems, lay flat and cut a whole stack into one inch squares.)

1 small package of peppered side meat.(you can use bacon if needed) Cut into little pieces before you fry it crisp. Drain the grease and add a good olive oil.

Now add your cut up collard greens. Stir-fry until they start to get dark green. Then add about 1/4 cup of water, white wine or some of broth. Put the lid on and steam for around 10 minutes on a medium heat. Stir after 5 minutes.

Cooked like this you still have all the vitamins and minerals left. Taste yummy. You can use spinach too. You can even use frozen leaf spinach. If I use spinach I add some minced
garlic to the olive oil.

Black-eyed Peas Recipe

Recipe from Flylady.net

1 onion chopped and sauted in olive oil
1 T of dried hot peppers ( we like it hot)
1 teaspoon of minced garlic
1 teaspoon of salt
2 cups of dried peas
8 cups of water
1 Country ham hock or fat back

After you saute the onions, garlic, and pepper: add peas and water, Bring to a boil and boil one minute. Turn off and let sit for 1 hours. Then continue to cook on medium low heat for 3 hours. If the peas start to dry out, only add boiling water to the pot. Cold water will cause the peas to crack and turn to mush.

Serve with collards and cornbread.