Thursday, November 15, 2007

Southern Roots Exposed.....Again

Dee was out. So, dinner consisted of some greens, blackeyed peas and tube steak. The peas cooked most of the day over low heat with a garlic clove, celery, onion, a bay leaf and 1T dried thyme. I browned the steaks in a large covered pan. When they were about done, add the chopped greens, in this case collard greens, which have been washed. Cover the pan and steam them until they are tender but not mushy. Buy plenty because they cook down. The picture represents 1lb of greens before cooking. Serve them with vinegar and Tabasco sauce; brown mustard for the dogs.



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