The Sweet and Savory Sisters!


southern favorites

Collard Greens in 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. 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.

The Sisters Shrimp and Grits

Shrimp and Grits
Shrimp and Grits


3 Tablespoon flour
3 Tablespoon butter, + 5 Tbsp butter
½ red or green bell pepper, diced small
2 stalk celery, diced small
½ cup Vidalia onion, diced small
½ pound Andouille Sausage, sliced (optional)
Salt and pepper to taste
Cajun seasoning
½ cup plus 2 cups heavy cream
1 ½ pounds Shrimp, reserve shells for stock
3 cups shrimp stock, divided
1 cup Quick Grits

Melt 3 tablespoons butter in a pan over medium high heat. Add flour and stir the roux until it becomes a light brown, about 10-12 minutes. Add bell pepper, celery and onion and sauté until vegetables are translucent, about 8–10 minutes. Add the andouille sausage and cook for an additional 8-10 minutes. Season with salt, pepper and Cajun seasoning. Add the ½ cup cream slowly, stirring constantly. Then add about 1 cup of the shrimp stock. Let simmer. Fold shrimp into sauce and cook until the shrimp are done. Serve on top of grits.
Bring 2 cups shrimp stock and 2 cups of cream to a boil. Slowly whisk 1 cup of grits, salt and 2 tablespoons of butter into the stock mixture. Cook 5–7 minutes, stirring occasionally. Add remaining 3 tablespoons of butter.

Shrimp Stock:

1 tablespoon oil
Shrimp peels
1 bay leaf
1 carrot
2 celery stalks
1 onion
1 clove garlic
Salt and pepper to taste
3 cups water

Heat oil, add all ingredients and cook for a few minutes. Add 3 cups of water. Bring to a boil and then reduce heat to low. Simmer for an hour or so.

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