Southern Roll-ups

Sun, Apr 26 • 0

I based this recipe on something I read in a vegetarian cookbook. It sounded good, but I thought it might be even better with the addition of some country ham, but you can certainly omit it. I made the mistake, though, of using a bottled bbq sauce I’d never tried before, nor even sampled. Red pepper was the fourth item on the ingredient list. It ended up being very nearly inedible because of it. So choose the sauce you start with wisely. Better yet, make your own.

1 bunch of collard greens
½ cup onion, diced
¼ cup bell pepper, diced
1 tablespoon olive oil
4 oz. country ham, diced
1 can black eyed peas, drained
½ cup bbq sauce

Bring a large pot of water to boil. Pick out 6 or 8 of the biggest, best leaves of the collard greens, and boil for 6 minutes, then remove them to a cold water bath. Heat the oil in a saucepan, and cook the onions and peppers until soft. Add the ham, and cook for a few minutes, then add the peas and the bbq sauce. Take some of the uncooked greens and roll them up like a cigar, and slice them and add them to the pot. Simmer for 20-30 minutes until the sauce is reduced, stirring frequently.

Using a sharp knife, carefully slice the thick stem vein off the front and back of the boiled greens, to facilitate rolling. Once the beans and sauce are reduced, remove from the heat and allow it to cool a little, then put 2 or 3 tablespoons into the middle of each of the boiled leaves, and roll them up like a burrito. Serve hot.


Braised Spinach with Minced Meat

Tue, Apr 14 • 0

I made some braised spinach last night that didn’t go well with my wife. She prefers fresh spinach salad to anything that’s been cooked, even if I’m careful to wilt the greens only slightly. So I had some more greens left over, and tossed this together. The freshly ground nutmeg really makes it, giving an almost citrusy flavor. And I used bison for the minced meat, but you could use anything you had on hand, or omit it entirely for a vegetarian meal or a side dish.

¼ lb minced bison
1 tablespoon butter
2 tablespoons chopped onion
1 clove garlic, finely chopped
2 good handfuls fresh spinach leaves

freshly ground nutmeg
salt, pepper to taste

Over medium high heat, melt butter in a tall saucepan. Add ground meat and brown. Toss in the onion, and soften a bit, and then the garlic. Put in the spinach, and toss until the spinach is coated, and begins to wilt, but not to the point where it’s a green mush. Add the salt and pepper and nutmeg.


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