Traditional Southern Cooking

I've been planning this for about a month, but it took a couple of weeks to get the ingredients and another couple of weeks to actually make it. I was nervous. My family is from the Texas/Oklahoma/New Mexico area and we never ate "traditional Southern cooking" in the least. We ate hamburgers, New Mexican food, spaghetti smothered in sauce, salad, canned soup, roast, stew, pizza, etc. So, I didn't know if I would make Southern food well or that I would like it.

Weird thing we ate: Greens with ham hocks
It was extremely easy to make and took a really long time to cook, but it was decent. There were 6 ingredients: water, ham hocks, salt, freeze dried garlic, turnip greens, and tatsoi. I don't think we'll use tatsoi again. There's just not enough leaf on them. The turnip greens were huge and worked well. I should have used only one ham hock and more greens, but know I know. The ham hocks provided a good amount of fat which helped quite a bit, I think. There was probably a little too much salt, but I didn't know if I was going to use the pot likker or not. I think we will, maybe as an ingredient in our stew. Pot likker has been known to have amazing nutrition.

It was pretty good. I can see why they make cornbread with it. We had multigrain chips. I'll make it again.

Comments

  1. SpeechieBekaDecember 6, 2010 at 6:55 PM

    Yeah, I'm not making this again. I got violently ill that night, and while it may not have been the food's fault (since only I got ill), I have a difficult time eating food again with which I had been sick.

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