I hope you all had a chance to enter the Bloggers’ Favorite Things giveaway yesterday! If not, check it out. There’s definitely some amazing things up for grabs!
As promised, I’m back today with a quick “how to make collard greens,” as well as Bessie Burgess’s Pecan Pie recipe.
Let’s start with our greens.
Southern Collard Greens Recipe
- 1 smoked ham hock slice (these may be difficult to find outside the South)
- 1 large bunch (approximately two or three plants’ worth) of freshly cut collard greens
If your collards are freshly cut from the garden/farm/whathaveyou, you’ll need to wash them. I fill the sink up with cold water, fold each leaf down on either side of the spine, and rip the “spine” or “rib” out. Then tear into a few pieces and toss it into the water. Once you have a sink-full, swish your hands around through the collards, removing any large debris you find. Then drain the water off. Repeat this at least three times, or until the water runs off from the collards clear. There is nothing worse than gritty greens.
Fill a large pot half full of water and place the smoked ham hock in the water. Bring it to a boil, and boil it for 10-15 minutes. Then begin adding collards, a handful at a time, making sure to push them under the boiling water. Once those have wilted a good bit, add another handful. Keep going until your pot is full or your collards are gone, or both. Cook on a low boil or high simmer for at least 2 hours, or until the collards dunzo. Add water throughout the process if you need to. You want them to still be stir-able, but not so much water that it looks like soup.
I apologize for the lack of true measurements or pictures. This is second nature for me at this point. Ask any questions you may have in the comments! :)
Now, on to dessert!
Fair warning: this is not your typical SoWeGa Pecan Pie recipe. It does not contain karo syrup. Or syrup of any sort. And I promise that if you make it once, you’ll never want to go back to typical SoWeGa pecan pie. I’m grateful that Bessie passed it down to Tezzie, Tezzie passed it down to my Mama, and my Mama passed it down to me. And now I’m passing it to you!
Bessie Burgess’s Pecan Pie Recipe
This recipe came from my step-grandmother’s mother, Bessie, and it is the best pecan pie in all the land.
- 1 cup sugar
- 1/2 cup brown sugar (I use light brown)
- 1/2 stick butter, room temperature
- 1/4 cup evaporated milk
- 1 tablespoon all purpose flour
- 3 eggs, room temperature
- 1 teaspoon vanilla extract
- pinch of salt (1/8 teaspoon)
- 1 cup chopped pecans
- 9″ pie crust (I use this Buttermilk Crust,
or you can use a store-bought one,
or your own recipe)
Either using a hand mixer or stand mixer, cream the butter until light and fluffy. Add sugars gradually and continue beating until light and fluffy. Add all other ingredients and mix well. Pour into an unbaked 9″ pie crust and bake at 350 degrees Fahrenheit for 15 minutes, then reduce the temperature to 300 degrees and bake for about an hour longer, or until golden brown and set. Cool completely.
Every time I make and eat this pie, I’m reminded of my Mama, as she always makes these at Christmas to give away and for us to eat. It’s a very special pie in our family, and I hope it finds a special place in yours as well this Holiday season. I know it found a special place in Wheat’s family this Thanksgiving! I promise, you won’t regret breaking up with Karo syrup. In fact, I doubt you’ll ever go back. You’re welcome, world.
P.S. Have you entered the Bloggers’ Favorite Things Giveaway yet?
P.S.S. I took this opportunity to update the pictures in my practically ancient Oyster Dressing post. Please check that out for the most decadent oyster recipe of all time – one that is present for all special occasions in my family and thus holds a special place in my heart.