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Collard Greens in Crock Pot

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Any greens or combination of greens can be used for this recipe. The sisters love greens of any kind. In the south it is a tradition to have greens on New Year’s Day. Greens symbolize economic fortune in the New Year. We not only eat greens on New Year’s Day but all year long. We have not been blessed with economic fortune yet but we have been blessed with so much more. Another tradition is to eat pork. Pigs symbolize progress. So we have added plenty of pork to this recipe. Happy New Years to you and we wish you all, large fortunes and progress in the New Year.

Collard Greens (Crock Pot)
You are going to need these things-
1 pound Smoked pork neck bones
5 chicken bouillon cubes
3 quarts water
2 pounds collard greens, washed, cut and stems removed
1 small onion, chopped
2-3 cloves garlic, minced
Salt to taste
1 tablespoon distilled white vinegar

What you need to do-
Place the neck bones in a large pot. Add 3 quarts of water and the chicken bouillon cubes and bring to a boil. Reduce heat to medium and cook for one hour. Wash greens thoroughly and discard stems. Place greens, onion, garlic, salt, and vinegar in crock pot. Pour the broth and meat over the greens. Cover and cook on high until greens are tender, about 2 ½ – 3 hours. Serve with plenty of hoe cakes for sopping the pot liquor.

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Don’t throw out those greens and peas make New Years Soup with The Sisters

This recipe is made from your leftover greens and black eyed peas from New Years day. It has been a tradition of ours to make this soup the day after New Years. This soup is sure to bring you plenty of luck, progress and prosperity.

New Years Soup

Ingredients:
3 tablespoons of butter
1 large Vidalia onion, diced
2 stalks celery, diced
1 clove garlic, minced
1 pound of smoke pork sausage, sliced into bite size pieces
5 cups of collard greens (or any greens), stems removed (can use leftover greens)
2 cups black eyed peas
32 ounces chicken stock
Several dashes Louisiana Hot Sauce

Directions:
Melt butter in large skillet over medium heat. Add onions, celery and garlic to butter and sauté until onions are translucent. Add sausage to onion mixture. Cook for 5 – 7 minutes. Add cooked or fresh greens, chicken stock and peas and cook for an additional 20 – 30 minutes.

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Turnip Greens and Roots (Crock Pot)

Any greens or combination of greens can be used for this recipe. The sisters love greens of any kind. In the south it is a tradition to have greens on New Year’s Day. Traditionally, southerners eat collard greens on New Years. I wanted something a little different so I chose turnip greens. Greens symbolize economic fortune in the New Year. We not only eat greens on New Year’s Day but all year long. We have not been blessed with economic fortune yet but we have been blessed with so much more. Another tradition is to eat pork. Pigs symbolize progress. So we have added plenty of pork to this recipe. Happy New Years to you and we wish you all, large fortunes and progress in the New Year.

Turnip Greens and Roots (Crock Pot)
Ingredients:
1 pound Smoked pork neck bones
5 chicken bouillon cubes
3 quarts water
2 pounds turnip greens, washed, cut and stems removed
1 pound turnip roots, peeled and cubed
1 small onion, chopped
3 cloves garlic, minced, or more to taste
Salt to taste
1 tablespoon distilled white vinegar

Directions:
Place the neck bones in a large pot. Add 3 quarts of water and the chicken bouillon cubes and bring to a boil. Reduce heat to medium and cook for one hour. Wash greens thoroughly and discard stems. Place greens, roots, onion, garlic, salt, and vinegar. Pour the broth and meat over the greens. Cover and cook on high until greens and roots are tender, about 2 ½ – 3 hours. Serve with plenty of hoe cakes for sopping the pot liquor.

1

Welcome 2012 with Cajun Black Eyed Pea Dressing

Well grocery lovers the year is coming to an end and quite frankly I am thankful. I welcome 2012 with open arms. I truly feel that this new year will bring terrific change for the sisters and our families! As I sit here writing this morning and reflecting on 2011 there is joy along with sadness. Looking back on the months gone by, as a new year starts and an old one ends, I contemplate what brought us joy. Amy and I have been so blessed this year with new opportunities and becoming closer than two sisters could possibly be. Remembering how we enriched our lives by sharing countless hours formulating recipes, cooking, blogging, working on our cookbook. I would not trade all those tired nights for anything. We have grown in so many ways and it has allowed us to become better stronger women. We are looking forward to fresh, revitalizing interests, a variety of different new recipes, meeting interesting new people, material and personal successes and to make this new year the best one yet.

We hope this new year finds you healthier and happier, peaceful, content and satisfied.
Happy New Year!

We Southerners know that eating black-eyed  peas ensures good luck and prosperity so eat them up!!!!!

What you need:

1 pound of dried or fresh black-eyed peas

1 onion, chopped

1 clove of garlic, minced

1 quart of water

Salt, pepper and Slap Ya Mama Cajun seasoning, to taste

1/2 pound smoked ham, chopped

1/4 cup chopped parsley

1/2 cup chopped green onion tops

2 cups of raw rice, cooked

Dash or two of Louisiana Hot Sauce

What to do:

Combine peas, onion, garlic, water, salt, pepper. Cajun seasoning and ham in a heavy pot; bring to a boil, lower heat and cook until peas are tender and creamy (45 minutes for fresh peas and 2 hours for dried peas).

Add cooked rice, mixing gently until rice is coated with pea mixture; add parsley and green onion tops and mix.

 

 

 

 

 

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