Cooking & Baking
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I had a hankering for collard greens, turnip greens, and ham hocks one week ago.
And they turned out great.
Except for something I didn't calculate: my blood pressure shot up. Today it's 118/79 where it ought to be, but as late as yesterday, it was 190/109. Too much sodium. I stopped eating them after three days and hydrated like crazy, and waited.
I figured, hey, greens are full of potassium and Vitamin K. And they didn't taste especially salty.
Now I know: no more greens unless I cut out the sodium and maybe substitute a meaty ham bone instead of the ham hocks.
eppur_se_muova
(36,259 posts)Potassium actually helps lower blood pressure. But don't overdo it.
japple
(9,821 posts)I freeze it in ice cube trays and then just add one or two to the pot, depending on the volume. It adds a nice smoky flavor. You can also debone the meat after you make the broth and use it as seasoning for beans, peas, greens, etc.
no_hypocrisy
(46,080 posts)Marthe48
(16,935 posts)So I use liquid smoke and a mix of butter and olive oil to flavor green beans. I can eat turkey or chicken based processed meat, just not pork.