If you are unfamiliar with Plate Lunches, they are a southern staple, served at fine restaurants and dives alike. Usually they consist of a choice of meat and choice of three side dishes. With the advent of vegetarianism in the south, some years ago, “vegetarian” plate lunches became available. You will soon see why the word, vegetarian, is in quotes.
Place one bunch of deveined, chopped collards in pot. Cover with homemade ham stock (retrieved from deep freezer and thawed). Bring to boil, cover and simmer until cooked to death. Season with Soul Seasoning.
1 serving = 1/4 cup dry beans. Use 2 cups water per cup of beans. Add more water as needed.
Cover beans with water, bring to boil, cover and simmer 2-3-4 hours or until desired tenderness. When beans are almost done, saute some onion, garlic, and diced jalapeno in olive oil. Stir into beans, reserving any olive oil in pan.
SWEET POTATO FRIES
Buy one bag of fries at grocery store. Fry in air fryer on about 350 degrees for 15 minutes or so. Season.
1/2 cabbage, chopped
3 slices bacon, chopped
Boil chopped cabbage in water until done. Strain. In pan used to saute onion, garlic and jalapenos (for beans), fry chopped bacon until desired crunchiness. Add chopped cabbage and pan fry until desired doneness. Season with pepper.
Marica Cooks Monday was delicious, if I do say so myself. Quite inexpensive, too. This week’s grocery list had only collards, fries, and cabbage on it for Monday.