Here’s a soup inspired by Southern Comfort food – just throw it in the crock pot and when you get home – It’s Dinner!  You can use some of that left over ham we made yesterday!

What you need:

• 2 cups cubed ham
• 2 ½ cups cooked beans  (or one can)
• 2 cups chopped mustard greens
• 2 cups chopped collard greens (stems removed)
• 6 cups chicken broth
• 2 Tablespoons apple cider vinegar
• 1 can of diced tomatoes
• 1 teaspoon lemon pepper
• 1teaspoon garlic salt
• 1 Tablespoon tabasco sauce

How to Do it:

First remove the thick stem from the greens, then chop them.

Add the greens to the crockpot,

then add the ham, beans and chicken broth.  Cook on high for 45 minutes.

Add the remaining ingredients, reduce the heat to low and cook for 10 hours.

Serve with cornbread and offer more tabasco for those who like it spicy (like me).

Serves 6

© Copyright 2017 the Lazy Gastronome

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There’s nothing like ribs on a hot summer day – brined and then grilled to perfection.  Serve them with collard greens that have been simmering on the stove for hours and your mouth has a summer party!

RIBS

What you need:

• 2 ½ to 3 pounds of pork spareribs
• 2 Tablespoons sea salt
• 1 teaspoon garlic powder
• 1 teaspoon liquid smoke
• 1 cup bottled BBQ sauce
• 2 Tablespoons garlic chili sauce (the Asian kind)
• Water to cover

How to Do

Put the salt, garlic powder and liquid smoke into a large bowl.  Add about a cup of bowling water and stir to dissolve the salt.  Add cold water to fill the bowl about ½ way.  Cut the slab of ribs in half and submerge in the brine, making sure it is completely covered.  Cover the bowl and refrigerate for at least 6 hours.

Heat the grill up to medium high.  Cook the ribs about 15 – 20 minutes on each side, depending on the thickness.

Mix the BBQ sauce with the chili sauce and coat the under side (the side with the fat) with sauce and cook another 10-15 minutes.  Turn and repeat with the other side.  Cut into serving sized pieces.

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GREENS

What you need:

• 1 pound of bacon cut into chunks
• 1 bunch collard greens
• 1 bunch mustard greens

How to Do it:

Cook the bacon in a large kettle until it starts to brown.
While it is cooking, wash the greens separately and cut into large pieces.

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Put the collard greens on top of the bacon and bacon fat and stir gently.  Cook for just a few minutes, stirring occasionally.  The collards are a thicker leaf and need a little extra cooking.

Fill the pot a little over half way with water and bring to a boil.  Add the mustard greens and reduce heat to low.  Cover and simmer for about 2 – 3 hours.  You can simmer longer, but try not to go less.  The more they cook the more all the flavors meld together.

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Serve hot with the ribs – put some cornbread on the side and it’s a meal!

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Serves 4