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.
Wash the collards well and tear into bite
ver hickory.
For the collards:
In a heavy pot
For healthier recipe, substitute smoked turkey wings for salt pork.
Cut off and discard tough stems and discolored leaves.
Wash thoroughly.
Combine pork and water in heavy pot; bring to a boil and cook 15 to 30 minutes.
Add collards; cover and cook at low boil for 1 1/2 hours.
Add potatoes and cook 30 minutes or until potatoes are tender.
ith some spices from the recipe and 3 to 4 cups
rippings from the skillet. Add green onions and garlic to drippings
Wash collards well in several waters.
Remove tough stalks. Put summer collards in with meat, according to their tenderness. Winter collards are put in after meat is tender.
Cook until done. Peeled potatoes or unpeeled \"new\" potatoes and corn meal dumplings may be added about 30 minutes before collards are done. When done, take up potatoes and dumplings.
Lift collards out of pot liquor.
Drain collards.
Put in bowl and chop with hand chopper or knives until they are cut through well.
Drain again.
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.
Combine all ingredients, except collards.
(Do not slice sausage until serving, as it will make the soup pink.) Bring to a boil; reduce heat to medium and simmer for 45 to 50 minutes, or until potatoes are tender.
Remove sausage and reserve.
Puree potatoes in a blender or food processor until smooth.
Return to pot.
Add collards.
Simmer 5 to 7 minutes, or until the greens become barely tender.
Slice the sausage; put a few into each soup bowl.
Pour soup over and serve.
Put water, salt and salt pork in a large cooking pot (10 to 12-quart size).
Boil for 1 to 1 1/2 hours.
Fry out fatback and add to pot, reserving cracklings.
Prepare collards by stripping large leaves from stalk.
Wash leaves thoroughly and add to pot of prepared boiling water. Turn heat down to medium and cook until collards are tender.
Cooking time may vary for summer collards (3 hours) to winter collards (2 hours).
Cook greens in boiling water to cover in a Dutch oven for 30 minutes; drain.
Saute garlic and green onions in hot oil in Dutch oven over medium high heat until tender; add collards, apples, and remaining ingredients.
Bring to boil; cover and reduce heat and simmer 15 minutes, or until apple is tender, stirring occasionally.
ix months.
Follow the recipe for Green Chai Spa Tea Blend
Steam the broccoli and set aside. Lightly steam the greens just until starting to wilt.
Steam the tofu or saute in a little bit of oil if desired. Steam the tortillas.
Divide the ingredients into rice bowls and declare to everyone at the table that \"Soylent Green is for people\"!
You need a pot large enough for collards and ham.
Put about 1/2 full of water.
Cook for 2 1/2 hours or until tender, then place potatoes in pot and cook for 30 minutes.
Drain and cut up collards.
You may use some bacon drippings on the collards.
Wash salt pork and place in a big pot with about 6 to 8 cups of water.
Boil gently, covered, for about 1/2 hour.
Pick and prepare collards for cooking.
Discard tough outer leaves and stems. Tear washed collard leaves and put in pot with pork. Cook collards for about 1 1/2 hours or until tender. Add salt and pepper near end of cooking time.
At serving time, drain the greens and chop coarsely.
Put the chunks of pork on the platter or in the dish with them. Be sure to serve with pepper sauce. Also serve with cornbread.
Cut off and discard tough stems and discolored leaves from collards.
Wash greens thoroughly.
Combine ham hock and water in Dutch oven; bring to a boil and cook 15 to 30 minutes.
Add collards; cover and cook at low boil for 1 1/2 hours.
Season to taste with salt.
Let meat boil until tender.
Add collards to this meat and broth.
After collards have boiled and gone down, put lard, if you like, sugar and salt.
In a large skillet, saute chicken in small amount of oil.
When lightly browned, remove and cut up into small pieces; set aside. In pan drippings, saute onion and cut up collards (raw) for a few minutes.
Add 1 to 2 cups water and other ingredients.
Place chicken back on top and cover.
Let it simmer until all is tender; add more water if needed.
Use as much collards as you desire.
Wash and strip heavy stems from collards.
Slice fatback meat; soak in cold water for 1 hour.
Pat meat dry.
Fry in heavy pot or frying pan until all grease is fried out.
Place grease and fatback in large pot.
Add small amount of water.
Add sugar.
Cut collards up.
Drop drippings wet in hot grease.
Stir; cover and cook for about 45 minutes, or until tender.
Add salt when almost done.