killet over medium heat. Add collard greens, and cook until wilted
arlic Mashed Potatoes, topped with Green Beans and Poached Vine tomatoes
Melt butter; mix in crushed crackers.
In a bowl, mix all other ingredients except almonds together.
Press half the cracker crumb mixture into a 13 x 9 x 2-inch Pyrex casserole.
Add the green bean mixture.
Place remaining crumbs and the almonds on top.
Cook at 350\u00b0 until bubbly.
in the middle of the collard green by slicing down each side
owl, place collard greens; stir in bell pepper and green onions; set
arge pot and add the collard green. Cook it for 10 minutes
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!
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
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
Saute butter, green onion, garlic and collards.
Add rice and a little water and cover.
Check every few minutes and stir, add more water so it does not become dry, if needed, add extra water.
When rice is cooked add cream cheese and milk.
Add salt and pepper and serve.
Combine first 11 ingredients in a Dutch oven or other large pot.
Cover and bring to a boil.
Reduce heat and simmer while preparing remainder of recipe.
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.
Gather collard leaves and roll into a log-shaped bundle; slice bundle crosswise into thin strips.
Bring a large pot of salted water to a boil. Add collard greens; simmer until bright green, about 10 minutes. Drain.
Heat olive oil in a large skillet over medium heat. Add bacon; cook and stir until browned, about 5 minutes. Stir in drained collard greens, onion, sea salt, and garlic; cook until flavors combine, about 10 minutes.
old tap water.
Soak collard greens in water, take out
Steam ham hocks in a small amount of water for about 1 hour. Cut and wash collard greens very well.
Add the greens, chopped green pepper, scallions, sugar and seasoning to the pot.
Simmer for approximately 1 hour or until tender.