The other day I had someone ask me how I can be so positive and upbeat all the time. And though the short answer is, ” I choose to be that way,” I feel like you all need a little better explanation. From the time I was a kid, it was instilled in me that each day we have a choice – a choice to have a good day or a bad day. Now I know that sounds totally elementary , but bear with me here a moment. I look at it like this… each day is filled with things that are bad – there are rarely perfect, all-good days – and we choose rather to allow those bad things to control us to the extent that we have a good day or bad day. For instance, on my way into work yesterday, I had this guy come racing up behind me, and despite the fact that I was going well over the speed limit (don’t tell the cops) it wasn’t fast enough for him. So he passes me and just about clips off my front bumper in an attempt to show me his prowess. At that point, I could have allowed that jerk to ruin my entire day. But instead, I thought to myself, “If today were my last day on this earth, is that guy worth ruining my entire day?” Quickly my answer to myself (WOW, don’t tell people I’m talking AND responding to myself, please) was of course not. So I just went about my day quickly forgetting about the road rage that had ensued. And I greet each challenge in my day this way. It’s easy to stop and ask, “Is this worth ruining my entire day?” I think you’ll find most often the answer is no. Sure, we all have those days where everything seems wrong, and it’s okay to have a bad day. But it’s more about how we deal with it. I find too that positivity is contagious. We all WANT to have a good day and when you can show others how easy it is to overcome the bad and get on to the good, others will choose that path, too.
Speaking of good things, I got the most awesome email yesterday afternoon. It seems that The Southern Bite has been nominated as one of the Best Food Blogs in the Parents Magazine Best Blog Awards. I was SO thrilled and a little overwhelmed. And while it seems like the proverbial response, I really do feel that it is just an honor to be nominated. I really do! But, I sure would love it if y’all would jump over to their site and vote for us. And I say “us” intentionally. The Southern Bite isn’t just about me, it’s about you all and the community we’ve built over the past several years. So don’t go vote for me, go vote for us. It does require that you register on the site, but you can easily unsubscribe if you want to. We just need those votes. Right now, we’re in third place! How cool is that??
Okay, on to the food… this is a dish that was inspired by a similar one I ordered while I was on vacation a few weeks back. Not really knowing what I was ordering, this is what I got and it just about knocked my socks off. I mean, come on… collards, okra, tomatoes, and ham hocks?? As my sweet great-grandmother used to say, “This’ll just about make your tongue slap your brains out.” Thing is, I’m just not sure what to call this. I can’t just call it collard greens, cause they are so much more. So here’s what I’m thinking. I’m going to let y’all name this dish. Leave me a comment below telling me what you think it should be named. I’ll pick a winner and send the winner one of those awesome Southern Bite grocery totes. How’s that? Be creative! 🙂
UPDATE: After reading all of your comments, I’ve decided the name should be… Gumbo Greens!
Ingredients
1 bunch collard greens, washed and chopped- 3 quarts water
- 3 chicken bullion cubes
- 1 smoked ham hock
- 1 1/2 tablespoons salt
- 3 garlic cloves, peeled
- 2 tablespoons white vinegar
- 1/2 pound okra, cut
- 2 tomatoes, seeded and chopped
Directions
- Combine water, bullion, ham hock, salt, garlic, and vinegar in a large pot and bring to a boil.
- Add collards and cook for an hour to an hour and a half (depending on how tender you like your collards).
- Next, add okra and tomatoes and let cook until okra begins to fall apart (30 to 45 minutes).
- Before serving, remove ham hock from pot. Allow to cool slightly, then shred up meat and return to pot.
Recipe Card
Gumbo Greens
Ingredients
- 1 bunch (about 1 1/2 to 2-pounds) collard greens, washed and chopped
- 3 quarts water
- 3 chicken bullion cubes
- 1 smoked ham hock
- 1 1/2 tablespoons salt
- 3 garlic cloves, peeled and smashed
- 2 tablespoons white vinegar
- 1/2 pound okra, cut
- 2 tomatoes, seeded and chopped
Instructions
- Combine water, bullion, ham hock, salt, garlic, and vinegar in a large pot and bring to a boil.
- Add collards and cook for an hour to an hour and a half (depending on how tender you like your collards).
- Next, add okra and tomatoes and let cook until okra begins to fall apart - 30 to 45 minutes.
- Before serving, remove ham hock from pot. Allow to cool slightly, then shred up meat and return to pot.
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
Laura
I’m a transplanted GRIT (girl raised in the South) and the only one in this NE (d#$% yankee) family who would eat such a concoction. Knowing this makes me smile my little devil smile, ’cause I can freeze what I don’t eat right away, and enjoy the rest at my leisure. And I don’t have to worry ’bout sharin’!!
You’ve got it figured out for sure, my friend! Enjoy!
Cynthia Shanker
DIXIE
Cynthia Shanker
Collards, ham okra and tomatoes. Whats better than loving on all the good things? Dixie CHOT (as in “chot” full of Dicie)
🙂
Margy
Stacey, it’s okay to talk to yourself. It’s also okay to answer when you do. But the one thing that you cannot do is ask, “What did you say?”
These collards sound delicious. I also like Dianne’s suggestion of just adding a can of diced tomatoes with chilies. The brand I use is Red Gold because it is local.
Sounds delish!
Sharron Boerum
…i clicked on this because of the mention about choosing happiness…i remember hearing that years ago and it had a big impact on me…so i did, i CHOSE/CHOOSE to be happy…and it works about 90% of the time…yes, as you said, there are those days, those moments, but as you said – “Why CHOOSE to dwell on negativity”? …such a WASTE of time…i heard once too about road rage and letting it go so the offending person (who is nothing more than an accident looking for a place to happen) can get as far away from you as possible…you don’t want to be there when it happens! Thanks for your sharing your insight and encouragement. =^.~=
Dianne Ledet
I make my greens like this … but … I just cook the greens and then throw in a can of Rotel tomatoes!! SUPER easy!
Sounds delish!!!
Janet
Make ya Happy Collards
Kristy
Kelly Ya should just shorten that title to “Grinin’ Greens”!
Paula
How about “Good Golly Good Greens”?
Elizabeth
Southern Tasty All Around Greens
cndy S
Southern Comfort Food!
Kelly
How about “Greens that will make you grin”?
Janet
collard green vegetable medley
Paula
Dang it.. Misty beat me to it. I was going to say Collard Gumbo as well.
I haven’t seen fresh okra in any store in years. Being an Army wife has it’s downfalls sometimes.. can’t find good southern stuff in the north.
Kathryne
How about just simply Collards and more.
Misty
hmmmm… Collard Gumbo
Joy Patty
I would add a little cajun seasoning and call them Cajun Collards. Sounds great.
Marianne
Southern Goodness on a Plate! Seriously Dixie Greens just about sums it up, sooooo gonna fix these this weekend!! Between you and Southern Plate, my family is in Hawg Heaven with all the great recipes that you two post!! Thanks for all you do!!!
Kristy
Sorry if this comment is duplicated I don’t see my post. Anyway How about “Dixie Greens” Or personal to me cause my Mammie made her greens like that. I’d call them “Mammie Greens”!
Kristy
How about “Dixie Greens” & personal to me My Mammie made her Greens like that so I always called them “Mammie Greens”!
Susan H
Why not “Heaven on a Plate”? Or “Glorious Greens”? Or “Greens, Maters, & Okra”?
Jennifer
“Greens, Bite Style”
Judy
As a northern girl, I would call the recipe:
“Simply Southern Greens”
Sabrina
How about “greens goulash”?! Or “triple threat”!
Ruth Dickinson
Well, congrats!!! and how bout Not ya’ granny’s greens. 🙂
Tina
Chock Full of Goodness Greens!
Tina
Those greens sound plenty good! How about Plenty Good Greens or Greens Aplenty!
Tina
yum!! How about Greens Aplenty!
dorothy
Green’s Ham & Tomato.
Dru Lovett
How about: COLLARD COLLAGE
burgis JB
Now that old school greens YUMMMMMMMMMMMM!!!!!!!!!!!!