Southern Greens – Turnip, Collard and Mustard Greens
Turnip greens are popular in the South and probably the most common greens you’ll find on a Southern Dinner Table. But mustard and collard greens are also popular favorites.
Turnip greens are distinctive, but mild tasting. Mustard greens tend to have a strong and somewhat tangy pronounced flavor. While Collard greens hold the mildest taste and pick up the flavor of the ingredients you add to them.
None of these are my thing, but I’ve had to learn to cook them for Gary. All of them are really simple to cook. Just don’t ask me to try them.
I’ve heard many stories about Gary’s side of the family going to Love Valley in North Carolina to visit their grand parents. One of the stories I often hear about are the bbq dinners with Granddaddy’s special Cole Slaw. It became a family tradition and even a family secret.
Sadly, Granddaddy Holland passed away before passing on his secret recipe that everyone loved so much. But cousin Kevin has been working on that recipe for a number of years and everyone has told me he has recreated it quite well.
Like a lot of North Carolina bbq, this slaw has a vinegar base.
Preparation time: 10 minutes or 2 days.
This is best when made 2 days ahead of meal time, so flavors have time to blend. Continue reading →
We’re from Tennessee where barbeque is summer time mainstay. Whither it’s a bbq rub or sauce, there’s nothing like smoking a side of meat on the grill for an outdoors weekend bit of fun. But my Dad’s bbq beans were also a side dish during the winter too. I don’t remember a single Thanksgiving dinner where a bowl of bbq beans next to the Turkey wasn’t part of our table.
One cold and rainy fall day, my dad decided we were having a warm roast for dinner. And that meant making bbq beans. I don’t remember how I got involved in fixing the meal, but this is how he taught me to make a country version of baked beans.