|by Kathryn Hamilton|
Incorporating fresh, readily-available ingredients, this book contains 100 meat-free recipes that are inspired by cuisines from around the world.
Results 1 - 10 of 54 for chopped collard greens
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Put ham hocks ... apart, separate the collard green leaves and rinse ... heat until the greens are tender. Serve ... this recipe once the ham is removed.
Heat oil in ... peas, sausages, broth, greens and hot sauce. ... seasonings, adding salt, pepper, pinch of cayenne, etc. Serve with biscuits or cornbread.
This recipe is ... oil. Add drained greens, peas, potatoes, ... liquid. Note: Fresh greens and potatoes may be substituted in this recipe. Cook until tender.
Be careful and ... Inspect and wash greens well. Snip off ... an hour. Add collards to boiling water. ... hot sauce when serving. Serve with corn bread.
Bring chicken broth and heavy cream to a boil. Add the grits and cook. Then add parmesan cheese, tomatoes, crisp bacon and collard greens.
Remove stems from collard greens; cut leaves ... greens are tender, about 15 minutes longer. Stir in salt and pepper. Garnish with reserved bacon. Serves 6.
Drain beans. Place in saucepan with water to cover. Bring to boil, lower heat and simmer covered for 30 minutes. Drain soaked meats. Place tongue and ...
In large pot, ... Add spinach, turnip greens, collard greens, mustard greens, ... seasoning, salt and pepper and continue to cook for one hour. Serve over rice.
Soak beans overnight. ... Add potatoes and collard greens. Saute onion, ... bitterness from greens.) Cover the pot and simmer until potatoes and greens are done.
In large frypan, ... until transparent. Add collard greens and cook until ... vigorously to prevent lumps. Bring to boil, stirring constantly, until thickened.
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