One of my favorite meals (I have so many!) is to cut up a roast, season it fairly heavily with the usual suspects – salt, pepper, onion powder, garlic powder, Italian seasonings, cumin – whatever you might like but the meat is a small part of this dish so it needs a good bit of seasoning. If the roast came with a bone, add that for flavoring. Brown that in some kind of oil. I used lard. Add a cup or so of water and pressure cook it til very tender. Add two cans of diced tomatoes. Check for seasonings and make adjustments. Let all that simmer til the tomatoes are cooked down enough that you have a good tomato gravy. Add water if needed or broth if the gravy tastes weak.
Stir in two bundles of fresh collards that have been washed, ribs mostly removed and cut into bite sized pieces.
I like to cook it til the collards are just barely tender. One of the things I love about collards is that they don’t get as mushy as spinach or mustard greens. Serve all this over cooked rice.
I used a fairly small pike’s peak roast and it made enough for us to have 3 meals and we were tired of eating it so I froze enough for a fourth meal.
I was heating up leftovers for dinner and Vince, not being from Louisiana and not fully understanding that every meal should have rice, said “Do we have to have it with rice?” That’s probably something he should have thought and not said! 🙂
I jokingly said “What would you like it with . . pasta?” And he said “Yes, that would be good! Homemade pasta would be great!” I looked at him, thinking he would say “just kidding” but he didn’t.
I made pasta using kamut and hard white wheat. It was good but pasta is never going to be what I choose when given a choice of pasta or rice. But . . it’s an easy thing to make and he loved it. I usually have a container of leftover rice in the fridge but not today so I had roast, collards and tomato gravy over pasta.
The good news is we have leftover pasta so I think I’ll take off one of the meals on this week’s menu that I had planned to serve with rice and sub it out with something that goes well with pasta. Of course, Vince thinks everything goes well with pasta and I think everything goes better with rice. 🙂
Rebecca L says
.But–where do potatoes fit in? (German heritage here)
One of my criteria for a breakfast restaurant is that they have good potatoes!
I believe my mother used to HEAP the cast iron skillet with potatoes and fry them up.
justquiltin says
There’s absolutely no reason to go out for breakfast if there aren’t good potatoes!!! (also German heritage here) 🙂
judy.blog@gmail.com says
I like potatoes more for breakfast than I do for dinner, except baked potatoes. I’ve never been a fan of mashed potatoes because we always had rice. We don’t have potatoes often for dinner but several times a week with breakfast.
Teri says
I love both Pasta and Rice, BUT being Italian Pasta is what I was raised up on so I’m with Vince everything goes with pasta.