large skillet. Cook and stir celery and onion in hot oil
b>greens, sprinkle with salt, black pepper, and 1/2 teaspoon of the greens
e coconut milk in place and drop the seltzer, milk
Add the bacon fat to a large stock pot.
If you don't save your bacon fat, fry up a few slices of bacon in the pot you are going to cook your greens in; leave the bacon and fat.
Add your ham hocks to the pot, cover with water, onion and spices.
Boil for about an hour.
Add cleaned and cut collards to the pot, cover and cook until tender (45 minutes to an hour, less if you like them less cooked).
Add the cabbage at the very end and cook until wilted or to your desired taste.
Remove bones and fat of the ham hocks.
an (preferably non-stick) and saute the diced capsicum, bacon
tting).
Prepare the cabbage by trimming and removing four of
th olive oil, add onion and garlic; cook stirring frequently
aucepan, add the onions and cabbage, cover and simmer over medium heat for
b>and again
ver medium heat. Cook shallots and garlic for 3 mins, stirring
he hot butter until golden and season to taste. Remove then
Add barley, then onion and carrots to slow cooker. Place
late. Sprinkle with shichimi togarashi and drizzle with half the canola
Combine wine, teriyaki sauce, ginger and sugar in a shallow bowl. Add pork and toss to combine. Chill for 10 mins to marinate. Drain, reserving marinade.
Heat oil in a wok or large frying pan over high heat. Working in batches, stir-fry pork for 2-3 mins. Return all meat to pan along with cabbage and reserved marinade. Stir-fry for 1-2 mins.
Serve pork and cabbage with steamed rice.
Halve the chicken breasts horizontally and season to taste. Heat the
Heat the oil in a large sauce pot, add the onions and cabbage. Cook, stirring, for 5 mins. Add the stock and potatoes, reduce the heat and simmer, covered, for 15 mins.
Meanwhile, cook the sausages according to the package directions.
Add the carrots to the soup and cook, covered, for a further 15 mins. Serve topped with the sausages. Serve with English mustard.
Remove coarse stems from greens and discard. Wash and spin dry, then cross cut
eat thoroughly.
Spray bottom and sides of large dutch oven
ep pan with a lid, and cook over medium-high heat
inutes more.
Add the greens and saute, stirring, until wilted.