Sometimes

[shirtlifterbear]

A big bowl of grits just makes it better.

Comments

[tzaddi-93.livejournal.com]

Not spinach, which is a tender green. The side dish you are thinking of is one of the tougher greens like mustard, collard or turnip greens. You boil them with some salt pork or bacon in the pan until they are tender. Their flavor is richer and more earthy than spinach.

[ciddyguy.livejournal.com]

To be honest, I don't recall my Mom ever cooking collard, mustard etc greens, she grew up in Jacksonville, my Dad grew up in N. Georgia in and around Hickory Nut Ridge although I'm sure they've both have had it.

I DO recall Mom getting the real deal grits and cooking the old fashioned way, on the stove.