This resolution of Sunday and Wednesday posting will have me sharing more recipes, I think. I sometimes have nothing much to say, so I’ll rely on whatever I’ve been cooking to get me posting and keep me regularly appearing around here.
I don’t have a “real” photo of dinner last night, but I did snap one with my iPhone just before we ate.
I found this homemade hamburger skillet recipe on Once a Month Mom, and I ended up with some fresh collard greens from my grandparents’ garden, so I paired them together and it hit the spot. It was cold yesterday, especially by Atlanta standards. When I picked Jude up at school at noon, it was still below freezing and windy. Nature knew what it was doing when it made greens seasonal in the winter months. They are packed with nutrition to keep you healthy, and I think they taste perfect against the somewhat bland backdrop of other winter foods and produce.
I grew up eating greens, and Scott loves them. Selling greens on our toddler has not been that easy, but we asked him to take one bite before finishing dinner last night, and he took a second one, too. I’ll call that a victory! I’ve grown up eating them the traditional southern way when they are cooked all day and almost increase in bitterness, and it’s a taste I grew to love. This recipe is great for someone less inclined to like greens though. The honey and sesame oil mellow any bitterness, and the result is delicious. Trust me, if you think you don’t like greens, try them this way and see if you change your mind.
Beginner Collard Greens
about 1 pound collard greens
1/2 a yellow onion, diced
3 cloves minced garlic
1 Tbsp butter
2 Tbsp olive oil
2 Tbsp sesame oil
1/2 tsp salt
1 Tbsp honey
dash of red pepper flakes
Melt the butter and oil together, saute onion and add garlic. Add greens, sesame oil, red pepper, salt, and honey. Cover and cook for about 30 minutes.