in the middle of the collard green by slicing down each side
arge pot and add the collard green. Cook it for 10 minutes
Place sunflower seeds in a bowl and add enough water to cover; soak for 8 hours. Drain.
Blend sunflower seeds, celery, olive oil, lemon zest, lemon juice, thyme, garlic, black pepper, and sea salt in a food processor or blender until pate is smooth. Spread pate onto collard green leaf.
owl, place collard greens; stir in bell pepper and green onions; set
Process everything but the green onions in the food processor.
Spoon 2-3 tablespoons of the nutty filling into each collard leaf. Tie with your green onion to keep them from falling apart.
Garnish with your tomatoes if using and top with the dressing if you use that. I think it really adds.
Bon Appetit!
Cut the collard green leaves and discard the stems;
nd Worcestershire. Fold in the collard greens and artichoke hearts.
p browned bits. Stir in collard greens (or kale), reduce heat
0 minutes.
Prepare your collard green by removing the long stalks
Heat sesame oil in a large skillet or wok until sizzling; add collard greens, gomasio, and mirin. Cook until collard greens are tender, 3 to 5 minutes.
Stir garlic into collard green mixture and cook just until garlic is fragrant, about 30 seconds; remove from heat. Season with additional sea salt if desired.
f pre-cut and prewashed collard green pieces from the produce section
Heat olive oil in a large skillet. Saute tomatoes, onions, and ginger in the hot oil until the tomatoes are just beginning to soften, 2 to 3 minutes. Stir collard green pieces into the tomato mixture; cook until the greens begin to soften, about 1 minute more.
Transfer tomato mixture to a slow cooker; add water, rice, and salt.
Cook on Medium until the water is completely absorbed, about 4 hours. Season with salt and freshly ground black pepper to taste.
br>Add cauliflower, sweet potato, collard greens, and raisins, stirring to
In 1 quart of water, place the ham bone, Spanish sausages and white bacon.
Let cook for about 1/2 hour.
Add the collard greens and great Northern beans.
Allow to cook over slow heat for 1/2 hour.
Saute the onions and green pepper in bacon fat until onion is transparent.
Add to the greens.
Cut the potatoes in medium size pieces add to the greens.
Season with salt and pepper.
Cook 1/2 hour.
Heat olive oil in a large pan over medium heat.
Cook bacon until crispy.
Remove from pan, and crumbly.
Add garlic and onion and gently saute until fragrant.
Add collard stir fry until crispy tender.
Add bacon and season with salt and pepper.
Serve.
in a 4 quart pot heat the oil on medium.
saute the onion and garlic 3 minutes.
Add the collard greens and cook 3 minutes, stirring to get then nicely coated with oil.
Add vinegar and cook 2 minutes.
add the stock, spices and remaining ingredients, bring to a boil and then simmer 40 minutes.
Simmer sausage in water for 45 minutes.
Add shredded collards and drained beans to meat and cook 30 minutes.
Add onion, green pepper and potatoes.
Season and cook until potatoes are tender. Add more liquid if desired, such as ham or chicken broth.
1. Saute turkey sausage, onion, and green pepper in hot oil in dutch oven over medium-high heat 5 minute or until lightly browned.
2. Add chicken broth, collard greens, black-eyed peas, pepper, and hot sauce; bring to a boil. Cover, reduce heat and simmer 30 minutes, stirring occasionally.
Rinse your collard greens with water in a
nd cut all of the collard greens into bite size pieces