|by Kathryn Hamilton|
Incorporating fresh, readily-available ingredients, this book contains 100 meat-free recipes that are inspired by cuisines from around the world.
1 - 10 of 11 for soulful greens
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Boil smoke meat ... then slice in 1/2 inch thick pieces and place them into the pot with meat. If water boils out add more and cook until greens are tender.
Brown off bacon. ... Place juice from green beans into roux. ... seasoning and green beans, 1 cup water. Bring to a boil. Simmer until thoroughly cooked.
Check greens, pick, discard ... Cook about 15 minutes. Add greens, onions and seasoning. Cover and simmer over low heat about 1 1/2 to 2 hours until tender.
Pick greens and discard discolored ... Dutch oven for about 1 hour then add greens, onion and seasonings. Cover. Cook on low for 1 1/2 hours until done.
Cook limas until tender (about 1 hour). Cook bacon until crisp; drain. Using bacon fat saute onion and pepper 5 minutes. Blend in flour seasonings ...
If heart can't be found you can use all liver. Dice bacon, fry until crisp and remove from fat. Slice meats into pieces about 1/2 x 2 inches. Dredge ...
Put salt pork ... 1 hour. Wash greens thoroughly, cut into ... For a real SOUL MEAL, serve with ... Pickled Beets (with vinegar on the side), and Corn Bread.)
Cut bacon in pieces and render out fat. Saute onions and peppers. Add ketchup, barbecue sauce, tomatoes and ham hocks. Add water sufficient to cover ...
In a large ... saute onions and green peppers then add ... are soft, mix flour and 1/2 cup of juices from the pot, then pour back into pot and add butter.
Soak beans overnight ... bacon fat, onions, green pepper, and garlic. ... carrots, rutabaga, broccoli, barley, and herbs. Simmer for another hour, add parsley.
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