Simmered Collard Greens
(all but John liked these)
3 bunches collard greens
1 tablespoon olive oil
1∕2 onion, thinly sliced
2 cups low-sodium chicken broth
2 tablespoons soy sauce
1∕4 teaspoon garlic powder
1∕2 teaspoon kosher salt
1∕2 teaspoon freshly ground black pepper
1 tablespoon apple cider vinegar
Hot pepper vinegar, optional
Remove the white rib from center of the collards leaves. Stack the leaves on top of each other and slice into 1-inch pieces. Thoroughly wash the greens. (I soak them and continue to change water until no dirt or sand remains.) Set aside.
Heat the olive oil in a Dutch oven over medium heat. Add the onions and cook until translucent, about 5 minutes.
Pour in the chicken broth and use a wooden spoon to scrape up any brown bits. Stir in the soy sauce, garlic powder, salt, and pepper.
Bring to a low boil. Add the greens and reduce the heat to very a low simmer.
Cover and let cook, stirring occasionally, for 1 hour.
Stir in the vinegar and simmer an additional 15 minutes.
Serve with hot pepper vinegar, if desired.
Larry’s Favorite Prune Cake
For the cake:
2 cups all-purpose flour
1 teaspoon baking soda
1∕2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1∕2 cup canola oil
1 cup sugar
3 extra large eggs
1 teaspoon vanilla extract
1 cup buttermilk
1 cup chopped cooked prunes (canned prunes are fine, drained and rinsed)
1 cup chopped walnuts
For the glaze:
1∕2 cup sugar
2 tablespoons buttermilk
2 tablespoons (1∕4 stick) unsalted butter
1 tablespoon maple syrup
1∕2 teaspoon vanilla extract
FOR THE CAKE:
Preheat oven to 325°F. Grease and flour a Bundt pan.
In a medium bowl, combine the flour, baking soda, salt, cinnamon, nutmeg, and allspice.
In a large bowl, beat the oil, sugar, and eggs until light and fluffy, about 4 minutes.
Add the vanilla and mix to combine.
Add the flour mixture alternately with buttermilk, stirring until combined.
Stir in the prunes and walnuts.
Pour into the prepared pan. Bake 60 to 65 minutes.
Invert the cake onto a cooling rack placed over a baking sheet.
FOR THE GLAZE:
In a small saucepan over medium heat, combine all the ingredients and bring to a low boil, stirring constantly.
Cook until the sugar is dissolved, 2 to 3 minutes.
Gently spoon the hot glaze over the cake to coat. If necessary, collect the drippings and spoon over the cake again.
She didn’t mind a bit and eagerly began sharing with Raider.
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Lisa RedWillow says
Im grateful for your sharing. I will be back for these recipes .
Thanks. I think I have the same furniture and or almost the same.
I know for a fact that my husband would have the same reaction to the menu only he would have also refused to try any of those delicious looking dishes.
I love the idea of the pb&j sandwiches, that is so cute
So…did he like them? Sounds like everyone had a good time. Happy New Year!
It takes a bit of getting used to collard greens and black eyed peas if you are not from the South! I am glad that you were brave enough to step out of the steak and potatoes routine and give them a try. I'm betting the Mr. is voting for Outback next time!;>) Hugs-Diana
Looks like y'all had a wonderful time! Those kiddos are too cute!
Black-eyed peas and collards–mmmm! Reminds me of Grandma's cooking!
What a wonderful New Year's feast! Love the kids PB & J's.
Happy New Year!!!
It all sounds good! I love those PB&J sandwiches and Cambrie is so cute with her tiny teeth – can't believe she is taking steps! Glad you all enjoyed your time together.
Life In a Little House says
Wonderful pictures ~looks like yummy food and such a beautiful family~ I like how you tried something different!! I am going to try some new recipes out tonight as well ~;) Happy New Year Love Heather
Wow, everything looks so beautiful and delicious. I especially like the idea of personalized PB&J sandwiches; they would be perfect for any kid party 😉
Have a wonderful year 2011!
The Tablescaper says
How neat to try new things for a new year celebration.
Happy New Year.
– The Tablescaper
Everything looks wonderful…seems like a great idea…thanks for sharing. Lisa
Congratulations..this Southern Gal has entered you into the Southern Gal club!!
These recipes are perfect!!
I love the sandwiches for the children..cute idea!!
Happy New year..Cindy from Rick-Rack and Gingham