tag:blogger.com,1999:blog-246932623117492415.post2949432199659356804..comments2020-09-08T11:14:36.381-07:00Comments on House of Joy & Tuesday Night Dinner: collards with ham hockUnknownnoreply@blogger.comBlogger2125tag:blogger.com,1999:blog-246932623117492415.post-13554962281708566302010-04-03T05:45:04.790-07:002010-04-03T05:45:04.790-07:00Ooo - we should work on the pickled jalabeanos!
...Ooo - we should work on the pickled jalabeanos! <br /><br />I like your way of preparing - thanks for sharing! I will have a hard time in Shreveport until I can find non-factory farmed meat (I'm hoping to find farmers I can buy from directly - an excuse for a bigger freezer! - currently I only buy meat at farmers market and Whole Foods [when on sale]). <br /><br />I have finally accepted that I really do not like Worcestershire sauce, but I probably wouldn't even miss it. Yum! Thanks for sharing!NOLAhttps://www.blogger.com/profile/05572754078356812922noreply@blogger.comtag:blogger.com,1999:blog-246932623117492415.post-37887522156491864822010-04-02T11:00:03.238-07:002010-04-02T11:00:03.238-07:00Ha! See, me, on the other hand...I have a tough ti...Ha! See, me, on the other hand...I have a tough time coming to okra. I love eating it, but I haven't taken the time to prepare it myself. (Though I have no real excuse for not making pickled jalabeanos for my bloody marys). Collard greens we do alot, though the lazy way (no ham). Our favorite way to eat them is with caramelized onions and LOTS of minced garlic simmered in veggie stock (so really you end up with a "garlic stock", which I just made up), with some Worchestershire sauce and of course Crystal's on top for umph. ;) Just in case you're out of ham hock the next time you see a good bunch at the Farmer's market.E. Leehttps://www.blogger.com/profile/00168883900678002604noreply@blogger.com