Gotta love this kid and his unending supply of cuteness. Allison’s mom Victoria picked up some fun little gifts for the boys when we visited a hobby shop in Dallas last weekend (for pinewood derby car weights). Tonight we played bingo for first dibs at pulling from the present bag and Josiah got these silly glasses.
I picked Emmett up from his half-day at school and we drove over to San Soo Gab San for a special father-son lunch. Emmett chose Korean BBQ because he has been studying taekwondo and his instructor is from Korea.
It was a great lunch, as expected. He tried almost every dish that came to our table, except for the spicy things. I chose beef and he suggested we also grill baby octopus. Unfortunately, the sauce was too spicy for him and he didn’t eat much octopi.
When we got home we spent a couple of hours building with the physics solar workshop that my parents gave to him last weekend. Fun stuff!
I love Emmett so much. It blows my mind that he was born 10 years ago. He is talented, intelligent, funny, loving, caring, honest, kind, and a good conversationalist. I am honored every day to call him son.
I’ve made collard greens a few times now, and they’ve become one of my favorite things in life. I wrote down what I do with them for me to remember, and to share with you. My method of cooking is fairly improvisational, so if you follow this you’ll want to taste and follow your gut along the way. I hope you try this and enjoy!
2lbs collard greens, cleaned with thick stalks removed. Cut or rip leaves into pieces.
2 small onions, diced
5 garlic cloves, minced
2/3 lb spicy sausage (chorizo, Italian sausage, etc)
2 cans of beans (white navy, black eyed peas) drained and rinsed
Chicken stock (3 cups or so)
Crushed red pepper
Make a few thick slices of bacon and save the bacon grease. While the bacon is cooking, dice the onions and mince the garlic. Brown the sausage at the same time if you can keep track of everything. I do the bacon in the oven which makes multitasking easier. You can undercook the sausage a bit - when it’s done, set it aside but keep the grease.
Take all of the grease (bacon, sausage) and combine. You’re going to sauté the onions in this, so if there’s too much grease, pour some off for another use (how bout sauteed mushrooms!)
Get the onions going and cook and stir for several minutes. While you’re cooking the onions, get 2 cups of chicken stock warming up in a big stock pot. Add a teaspoon or so of crushed red pepper. When the onions are almost done, add the garlic and cook and stir a few more minutes. When your onion garlic mix is done, pour it all in with the chicken stock.
Now it’s time to add the greens. You may have to do this in several stages. If so, fill the pot about 2/3 with greens, then start stirring them up and turning them over in the stock mixture. This will reduce the size of the greens - just repeat until you’re done. At this time I’ll add a 1/4 to 1/2 teaspoon of cayenne pepper, a tablespoon or more of smoked paprika, and some more crushed red pepper (especially if your sausage is mild).
Stir and simmer for 35 minutes or so. You’re going to want to keep an eye on the level of the stock liquid. You don’t want soup - you want it to reduce, but you want a good amount of liquid going on cause you will add the beans and sausage a bit later. I tend to let it go for 5 min or so, then stir and either cover the pot or take it off to maintain a good liquid level.
After the 35 min or so, add some salt to it, half a teaspoon or so. Add the beans and sausage and stir them in. You’ll probably want to add stock at this time too. Cook and stir occasionally for another 15 minutes, leaving the lid off to reduce a bit more.
Salt to taste.
The finished concoction, which looks pretty terrible in this phone photo but it tastes REALLY good.