This is a totally random meal – there was no planning in regard to the things that would end up on the plate together. Basically we had collard greens in our CSA basket, so I wanted to cook those… husband wanted to cook hot wings, and then I felt like making guacamole out of a CSA avocado.
No, I didn’t dip the wings in the guac. I dipped PORK RINDS in it – which I always thought sounded odd, but it was actually really yummy.
The star of the show was the collard greens. I had never really eaten them before – they always look/smell disgusting and soggy in cafeterias/buffets, and I didn’t really grow up in a collard-green-filled home. But I talked to my mother-in-law on the phone that night and she told me my brother-in-law’s girlfriend’s grandmother’s recipe for them. It sounded more than worth a try.
Cut up a few pieces of bacon and put them in a pot over medium-high heat. When they start to cook a bit (and release some of their fat), add a bit of butter. Then dump in the (washed, cut up) collard greens and top with some water. I probably had about 1/2 to 3/4 inch of water in my pot. Salt and pepper as you see fit.
Cover and simmer on low for an hour to an hour and a half (check on them now and then and see if it needs more water, and stir them). Dear lord, the house smelled amazing by the end…
My brother-in-law’s girlfriend’s grandmother adds a little sugar if they are too bitter at the end, but mine weren’t bitter at all. They were DELICIOUS.
Add collard greens to the list of veggies I love. Just… you all know that veggies have to be cooked properly in order to taste good, right? These are no exception to the rule. Please, for the love of all that is good in the world, don’t serve them up the way the buffets and cafeterias do!
Hi! I'm Emily. I'm a Navy wife and stay at home mom of two beautiful children. I cook simple, delicious, grain-free recipes, do crafts, decorate my home on a budget, and keep a happy household. I tandem breastfeed, babywear, cloth diaper, practice elimination communication, homebirth, and co-sleep, but I'm not a hippie.
[...] a simple guacamole, and dip pork rinds in it instead of tortilla [...]
When I was in Iraq I would eat the collard greens they had. Very cafeteria style but I could choke them down as opposed to most of the vegetables they served in the DFAC. I haven't had them since I got back though. I guess I should try them again.
When I was in Iraq I would eat the collard greens they had. Very cafeteria style but I could choke them down as opposed to most of the vegetables they served in the DFAC. I haven't had them since I got back though. I guess I should try them again.
they're so good and also pretty filling when compared to corn chips or potato chips – so you won't gorge yourself on them and then feel all swollen and fat. haha.
An update would be very nice!
So excited!
yes, definitely a lot more than before! I still struggle during the day, up until dinner – eating random stuff (a lot of fruit, cheese or cottage cheese, random stuff like that) and some things are still not easy for me to eat… but it's SO much better than before that I feel freeeeeeeee! haha.
The pregnancy is going very well – I should do an update about that, shouldn't I?
This looks really good! I'm new to this whole low carb thing, and I have been looking for a good alternative to corn chips. Chiccharones! What a brilliant idea! I am going to buy a big bag of pork rinds and make some guac. Yum!!
Sounds like you are able to eat now! (or at least a little) Yay!
Hope the pregnancy is going well.