Side Dishes

Side courses add an extra touch to a meal. Although it prepares you for the main course, it is non the less important.

Collard Greens

Collard Greens is another dish that has varying ingredients. Some people cook it with sugar, some people make it very spicy and even add jalepenos.

Collard Greens

Collard Greens is a traditional side dish that is often eaten with cornbread and hotsauce.

Ingredients

Directions

  1. Place collards in kitchen sink. Fill sink with water, pushing leaves under running water as sink fills
  2. Allow to soak for five minutes; drain water, rinse collards under running water and fill sink again. Repeat until no dirt is present on leaves, about 5 or 6 times.
  3. Remove collards from sink and allow to drain.
  4. Pull leaves from stems; discard stems.
  5. Remove collards from sink and allow to drain. Pull leaves from stems; discard stems.Lay collard leaves on top of each other, roll lengthwise, and using a sharp knife, cut pieces.in a 6- to 8-quart Dutch oven over medium heat, cook salt pork or bacon until crisp; drain on paper towel and set aside.
  6. Remove all but 1 tablespoon of the grease from the Dutch oven, add the collard greens, salt pork or bacon, onion, ham hock pepper and salt to taste.
  7. Cover with water and bring to a rolling boil over medium-high heat
  8. Reduce heat and simmer, covered, until greens are tender, about two to three hours.

And Voila! Enjoy

Fried Okra

Whenever I eat fried okra, I dip it Louisiana Hot Sauce for an extra kick of taste!

Fried Okra

This is one of those recipe's that varies from place to place. Some use flour for the coating, but this recipe uses cornmeal. I've even seen recipes that use a mixture of the both. The best advice I can give is for you to tailor the recipe to your taste and enjoy!

Ingredients

Directions

  1. Salt okra and let sit for a few minutes to bring out juice.
  2. In a shallow bowl, combine cornmeal, flour, and pepper. Gently roll okra in cornmeal, coating each piece.
  3. Set aside 1 hour to dry. This keeps the coating from falling off during frying.
  4. In a large skillet, heat 1/2 inch oil until hot. Add okra pieces in a single layer, cook and roll gently with a fork until browned on all sides.
  5. Drain on paper towels.

And Voila! Enjoy!