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Southern Style Beans and Greens

Happy National Southern Food Day, y'all!

If you don't know by now, I'm from a small town about 20 miles east of Birmingham, Alabama called Moody. I wasn't born there but I was raised there and let me tell you I wouldn't want it any other way. Especially, when we start talking about the food: cornbread, fried green tomatoes, grits - that's my jam.

But my hands-down favorite southern staple are the greens. Collard greens specifically; they blow my taste buds' collective mind! Not only are they all around amazing, but they're full of so much greatness.

Check this out:
  • Very high in calcium
  • Very high in dietary fiber
  • Very high in iron
  • Very high in manganese
  • High in magnesium
  • High in niacin
  • High in phosphorus
  • High in potassium
  • Very high in riboflavin
  • High in thiamin
  • Very high in vitamin A
  • Very high in vitamin B6
  • Very high in vitamin C
Beans and Greens are a big part of Southern cuisine. Luckily for me, BandMan decided to make some pinto beans last night and when I got home from work today, they were just sitting in the fridge asking to get ate up. They bring a whopping 15.4 grams of protein per cup to this already stellar vitamin of a meal.So don't skimp on the pintos.
If you've never had collards before please don't judge them based off this picture of them. My SD card for my camera just up and died on me as I was trying to capture their beauty for all of you to see. 

Just make this up with some cornbread and you'll be in the South by the time you swallow your first bite.

4 oz mushrooms, sliced
1/2 tsp liquid smoke
1/2 tbsp maple syrup
1/2 tbsp olive oil
1 tbsp soy sauce
1 bunch of collards, de-stemmed
1 3/4 c cooked pinto beans
1 3/4 c veggie broth
1 onion, chopped
red pepper flakes, to taste
2 tsp sherry
  1. Mix together the liquid smoke, maple syrup, olive oil, and soy sauce; pour over your sliced mushrooms and let sit for 30 minutes to forever. 
  2. Pour just enough oil to coat the bottom of your favorite pan and get it nice and hot. Add your onions and let cook for a minute or two. Add the remaining ingredients, sans the pinto beans. Let cook for 15 minutes or so. 
  3. While your greens are cooking, so should be your mushrooms. Get a frying pan super hot and cook on high until they start to caramelize and over cook a bit. 
  4. When your collards are at a tenderness you like add in your beans and let cook until you're ready to eat. 
  5. Serve topped with mushrooms and chow down all the way to cool town.


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