Just in Time for The Holidays...

​There’s so much to be thankful for this holiday season. 2017 has been a blessed year and we are all blessed to be here. So often we take like and the small things for granted. But I am glad to share a little holiday cheer with you.
I was reflecting about family and the one thing that brings people together. It’s the heartbeat of loved ones and the calling card that brings everyone home for the holiday…Can you guess what it is? Yuppppp….It’s Food! Everyone has a holiday favorite that brings back childhood memories and good times.  If you are like me, you miss the smell of grandma’s kitchen and the warmth of family and friends all gathered around enjoying time old traditions.  
So in honor of holiday…I cooked! Yes…You can cheer now…clap or something LOL! The fact that “I” cooked is a big deal because I don’t do it often. As a single professional woman always on the go…it’s easier and cheaper to eat out or grab cereal LOL. But don’t get it twisted, I am my grandmother’s apple and I didn’t fall far from the tree. I am a country girl at heart and my roots run deep. Everything she taught me about cooking focused on the love for those you were cooking for and trusting the love in your heart to make everything taste amazing. And the proof was always in the second helping, long naps and quiet moments after everyone was full and about to pop…! 

​I am so thankful for my memories of family and food! Food defines traditions, creates memories and brings families together year after year. This year, I’m getting started early with some of my favorites.
Greens and yams are my all time favorite sides, seasoned just right for the holiday matched with sweet cornbread. Nothing beats that feeling you get with you bite into a hot mix of beautiful fresh garden greens infused with a touch of southern heat and sweet honey!  I’m talking about the love folks…LOL. And because I love you dearly…I wanted to share my receipt with you. I hope you enjoy.    

Lady Kay’s Holiday Greens Made with Love

Washing and clean greens (You need a bushel per person) Be sure to pull the stem out as much as possible. Keep the leaf.
Roll greens together in a tight log and cut on the horizontal to make thin strips
(This will help the greens cook down faster)
One chopped Union - One chopped Green Pepper - 3 to 4 tablespoons of Garlic
Salt to taste - Red Pepper Flakes - Honey - Chick Broth - Garlic Powered -  Black Pepper - EVOO
Once you clean and chop greens. Get your large pan (with lid) hot. Add EVOO to pan. Sauté unions, green peppers and 2 teaspoons of garlic. Once the unions become translucent add a handful of greens at a time. Mix while adding greens. One the pan get full and you can’t mix greens anymore…Add half cup of chicken broth and cover for 5 to 8 min. You will see the greens wilt down. Turn them and add seasons to taste. Turn greens again. Cover… let sit for 5 to 8 min. Repeat adding greens if all greens were not added. 

​Once all the greens have been added, turn heat to simmer. Add half cup chicken broth, stir greens and cover for 10 to 12 min. Here is where the love comes in. You have to look at the green to gauge if they have simmered long enough. One sign is the liquid in the bottom should almost be gone. If you want them a little softer, add more liquid and let it simmer with the top on. Don’t over simmer the greens.
Once the liquid has cookout OR you are happy with the texture, TURN THE HEAT UP. Add 5 tablespoons of EVOO and let those babes fry. Continue to stir and turn the green until the greens look yummy. Add the other half of the garlic and red pepper flakes. Continue to stir fry, add honey and keep stirring. Taste your greens. They should have an even flavor of heat and sweet.
I look forward to you trying this receipt at home.
Remember, the holidays are meant to be shared with those you love the most. I pray you enjoy your family and loved ones this holiday season. Be sure to pay it forward and find someone to be a blessing too who is less fortunate. Food has a way of healing hearts and making spirits bright.
 
XO,
Kay