Scripture To Live By:
Psalm 28:7 The Lord is my strength and my shield; my heart trusted in Him, and I am helped: therefore my heart greatly rejoiceth; and with my song I will praise Him.
Psalm 56:3 What time I am afraid, I will trust in thee.
Psalm 56:11 In God have I put my trust: I will not be afraid what man can do unto me.
As we are watching our gardens grow, I like to think ahead to harvest and getting to reap the benefits of our labor. I am looking forward to all the home grown produce and all the recipes I can make from it. The following is a great recipe for using those home grown Collard Greens. I saw this recipe on Allrecipes, I have altered it to suit our family.
Collard greens are so good for you. They are a good source of protein, vitamins A, B6,
C, E, Thiamin, Phosphorus, Folate, Calcium, Iron, Manganese and dietary fiber,
This is one healthy meal. It is good separate or mixed together.
What you will need to make the Collard Greens:
3 Tablespoons of bacon bites (I buy mine at Sam’s Club or you can make your own using 3 slices of bacon or more.)
1 large onion, chopped
1 Tablespoon of minced garlic
1 teaspoon of pepper
Dash of red pepper
3 cups of chicken broth (I used Chicken soup base and water to make my broth therefore I omitted the salt)
If you are using regular chicken broth use 1 teaspoon of salt.
1/2 bag of collard greens ( Large bag from Wal-Mart) or 1 pound of fresh collard green cut into 2 inch pieces.)
Spray skillet with cooking spray and heat. When skillet is hot, add onion and cook until tender. Then add bacon bites, garlic, and 1/2 bag of collard greens and fry until they start to wilt. Add the chicken broth, salt, red and black pepper. Reduce heat to low, cover and simmer for approximately 45 minutes or until collard greens are tender.
I served the greens with Blacked Peas and corn muffins. I followed the recipe on the bag of dried Black Eyed Peas. These were so good. Actually I like the three mixed together. Probably sounds a little messy but it is really good together. My husband didn’t mix his. They are good either way.
Spray skillet with cooking spray and heat. When skillet is hot, add onion and cook until tender.
Add bacon bits and collards and cook until collards start to wilt.
Add chicken broth red and black pepper and garlic.
Cover pan and cook on low until tender.
The combination of the bacon, onions and garlic give the Collard Greens a wonderful flavor.
I cooked my Black Eyed Peas earlier in the day.
(You could make them up a day or so ahead and keep in refrigerator until ready to us.)
Here is how you make them:
Check peas for any little rocks or any thing that should not be in the beans. Put in a pot and cover with water bring to a boil and boil 2-3 minutes remove from heat and let stand for 60 minutes. Pour water off and add fresh water. Cook approximately l hour or until legumes are tender.
(add salt to taste)
They are loaded with vitamins and minerals such as: Potassium, calcium, magnesium, folate and iron. They have 11 grams of fiber per cup.
When the Collard greens were just about tender. I made up my cornbread muffins.
I use Jiffy Corn Muffin Mix.
This makes a delicious meal.
This is such a healthy meal.
Hope you will try them.
Have a great weekend!
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