My mother, LaTonya Bembry, was raised in Halifax, VA (Southern Virginia). My mother’s cooking takes on a more soulful flavor. Most of her recipes were passed down by her grandmother who owned a restaurant in the heart of Halifax, VA. My great-grandmother has passed over 40 years ago, but her legacy lives on through her family members that enjoy cooking. Some of the most well-known dishes from the family are homemade biscuits, collard greens, fried chicken, brunswick stew, turkey & gravy, meatloaf & gravy, corn pudding, mac & cheese, as well as various cakes and pies.
LaTonya’s Facebook Profile: https://www.facebook.com/latonya.carrbembry
Prep:
- Wash container you will wash greens in
- Wash greens thoroughly (twice)
- Pat greens dry
- Stack a few leaves and cut near middle in order to remove stem/stalk
- Roll leaf into a spring roll like shape
- Cut of quarter inch rolls from leaf into an almost sushi shape for smaller pieces
Ingredients:
- Ham hock
- Salt
- Vegetable seasoning
- Canola oil or olive oil
- Red pepper flakes
- Water
Directions:
- Get a pot and fill about half way with water and ham hock
- Let boil for 15-20 minutes
- Add greens as well as all seasoning to taste
- Let boil for about 30 minutes or until the greens are tendered to your liking
The video linked below is a slight variation from my moms recipe, and gives visual aid to the process of cooking greens.