late and crumble.
Heat collard greens, vegetable oil, water, and
high speed blender or food processor and blend until well
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.
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!
owl, place collard greens; stir in bell pepper and green onions; set
eason with salt, pepper and soul food seasoning.
Place the turkey
Cut bacon into 1/2-inch pieces; saute bacon and onions in large saucepan until onions are tender.
Add beans, tomatoes, water and Soul Food Seasoning.
Simmer over medium heat for one hour.
Serve with corn bread, if desired.
For milder soup, replace Ro-Tel tomatoes with regular diced tomatoes.
ix flour, onion powder, and soul food seasoning together in a bowl
Cut the collard green leaves and discard the stems;
Brown ground turkey and onions.
Drain and add beans, tomatoes, soul food seasoning and chili powder to taste.
Simmer for 25 to 30 minutes.
nd Worcestershire. Fold in the collard greens and artichoke hearts.
p browned bits. Stir in collard greens (or kale), reduce heat
Grease a baking dish with the bacon drippings.
Add in layers the potatoes, onion and bacon. Season with salt, pepper and soul food seasoning salt.
Pour on the milk. Cook in oven at 350\u00b0 for 1 hour.
The top should be golden brown.
You may add cheese the last 15 minutes of baking.
liced onion and season with soul food seasoning (I love Sylvia's
Use the part of the chicken wing that looks like a drumstick. Put salt and pepper to taste, dash of soul food seasoning salt in pancake batter.
Dip each drumstick in the batter and fry in hot oil until tender.
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.
Wash and dry chicken.
Sprinkle with cayenne and paprika. Cover and refrigerate until ready to use.
Remove from refrigerator and brown chicken wings well in hot fat in heavy skillet.
Remove wings.
Cook onions in fat until limp.
(Drain off fat, if desired.)
Stir in soup and water.
Add wings.
Cover and cook 15 minutes over low heat, stirring occasionally.
Add green peppers and cook 15 minutes longer or until wings are done. Serve with hot rice.
In a heavy skillet chop bacon and fry until done, but not crisp. Remove from skillet and set aside. Leave 3-4 Tbsp. of bacon drippings in skillet and add green pepper and onion. Cook until onion is clear, then cut cabbage into small pieces and add to skillet. Sprinkle with salt and pepper. Cook about 10 minutes. Continuing to stir. Add bacon pieces and cover with lid, simmer about 20 minutes. Add 1 c. tomatoes and heat
through.