|Spices (Cook's Kitchen Reference)|
|by Sallie Morris|
A definitive full-color A-Z index of spices and aromatic ingredients - whole, ground, dried, and fresh - and how to use them.
Did you mean: frozen collard greens
1 - 10 of 13 for cooking frozen collard greens
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Heat oven to ... cup cheese. Add greens, mushrooms, bell ... until knife inserted in center comes clean. Let stand approximately 10 minutes before cutting.
Heat oil in ... sausage and chicken. Cook ingredients until browned, ... powder, bay leaves, greens and tomatoes, cook ... taste. Serve with steamed rice.
In large saucepan, cook tomatoes, green peppers and onions ... minute. Add uncooked frozen greens. Cook 15 ... well, chop and boil until tender and drain.
Put broth and frozen chopped kale into ... beans; add to pot with macaroni. Simmer 8 minutes or until macaroni is tender. Stir in pepper sauce. 4 servings.
Heat oven to ... cup cheese. Add greens, mushrooms and ... clean. Let stand about 10 minutes before slicing to allow filling to completely set. Serves 8.
Brown onion and ... Add chicken and greens. Cook 15 to 20 ... pepper to taste. Serve over cooked rice. Serves 4 or 5 people. (Dish from Liberia, West Africa.)
Sauté ham in ... Add flour and cook for 1 minute, ... seasoning blend and collards. Return to ... -25 minutes or until cornbread is golden brown.
Boil ham hocks ... until tender. Add greens and 2 1/2 cups of water. Let cook for 30 minutes. ... adding water as needed until tender. Let simmer. Serves 6-8.
1. Cook rice following package ... until tender, 5 minutes. Stir in kale and broth; cook, covered, for 5 minutes. Stir in rice and lemon juice; heat through.
Soak beans overnight. ... Add beans and cook until tender. Add potatoes and collard greens. Saute onion, ... and simmer until potatoes and greens are done.
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