|Downtown Jacksonville - our new home|
|What our kitchen looked like after the movers left.|
As is inevitable whenever there is a move, we had to go to the grocery store for some staples as well as perishables. With such a long move, we were unable to bring along a lot of staples we wouldn't have had to leave in a shorter move - things like mustard, pickles, and our hot sauces (oh wah! our hot sauces!). In the same way that Tucson has a Walgreen's on every corner, Jacksonville (hereafter referred to as "Jax") has a Publix grocery store at least every half mile! Not the type of store I usually frequent, but we haven't found a Jax equivalent of Sunflower Market yet.
A couple of things surprised me about our first shopping trip. The bagger at the register asked me if I needed help unloading the groceries from the cart onto the belt. I kind of looked at him like he was from Jupiter and he said, " hasn't anyone ever asked you that before? Well, that's what we do here at Publix. We empty your cart and make you laugh." :) Another thing that surprised me was the availability of huge, and I mean huge bags of pre-cut and washed collard greens. I love collards and couldn't resist buying a big bag of them.
|Our first dinner in the new place - Riblets and collards.|
Collard greens and onions
2 lbs. shredded and washed collard greens
2 cups water
3 cups vegetable broth
1 large sweet or red onion, chopped
1/4 cup apple cider or red wine vinegar
2 Tablespoons molasses or 1 tablespoon light brown sugar
1 teaspoon salt
1/2 teaspoon red pepper flakes
1 Tablespoon Bac-os
Bring the water and broth to a boil and add the collards. Cook them for 6-7 minutes (or to desired tenderness). Drain. In a large skillet sprayed lightly with vegetable or olive oil, saute the onions. When they are translucent, add the molasses, vinegar, salt and red pepper flakes. Simmer for 1 minute and then add the collards and combine. Top with the Bac-os, if using.
I loved them, but I think if I were doing them again, I would add a little cornstarch to the liquid to thicken up the sauce a little - just a pinch.