Wednesday, December 23, 2009

The 25 Days of Christmas Day 23: Keep It Simple Complimented by Collard Greens Recipe

Merry Christmas Friends,

It's our pleasure to continue the 25 Days of Christmas feature for you, our good friends. December 1st through December 25th you can visit our blog for helpful, money-saving ideas to decorate your space for the holidays. It's just a little something to show our appreciation for your continued support of Interior Design eBlog.

Keep it simple, limit your gift wrap to four or five paper choices. Create a theme with your papers and ribbons that accentuates the tree and becomes part of the tree-scape. Truly a lesson in simplicity and money-saver.

Enjoy and share this Collard Greens recipe courtesy of Paula Deen.

Ingredients:
1 large bunch collard greens
1 tablespoon Paula Deen’s Seasoned Salt
1 tablespoon Paula Deen’s Hot Sauce
1/2 lb smoked meat (ham hocks, smoked turkey wings, or smoked neck bones)
1 tablespoon butter

Directions:
In a large pot, bring 3 quarts of water to a boil and add smoked meat, house seasoning, seasoned salt and hot sauce. Reduce heat to medium and cook for 1 hour.

Wash the collard greens thoroughly. Remove the stems that run down the center by holding the leaf in your left hand and stripping the leaf down with your right hand. The tender young leaves in the heart of the collards don’t need to be stripped. Stack 6 to 8 leaves on top of one another, roll up, and slice into 1/2 to 1-ince thick slices. Place greens in pot with meat and add butter. Cook for 45 to 60 minutes, stirring occasionally. When done taste and adjust seasoning.

Serve with favorite dish as a side.

Servings: 4 to 6 servings
Prep Time: 20 minutes
Cook Time: 2 hours
Difficulty: Easy

Check back for more holiday ideas and happy wrapping.

Wishing you all the timeless treasures of the season; the warmth of home, the love of family and the company of good friends.

Merry Christmas and Happy New Year!

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Live well,
Yvonne

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