|The Greens Cookbook|
|by Edward Espe Brown|
The Greens Cookbook is that rarity, a book that truly represents a revolution in cooking.
Tip: Try collard greens for more results.
1 - 10 of 15 for southern collard greens
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Boil salt pork in water 15 minutes. Wash collards, put in ... hour in winter. Take greens out when tender. Drain and chop vegetable with vegetable chopper.
Par-boil meats. Chop greens fine. Fry bacon ... remaining and pour it over the greens. The "pot likker" can and should, be soaked up with cornbread (see breads).
Wash collards thoroughly; chop. Cover ... hands in cold water. Place in hot grease (skillet) to cook, (turn and brown) until well done. Yield: 4 servings.
Cut up and wash greens thoroughly. Wash salt ... with greens. Cook until tender, add salt and water as needed. Serve with oven cooked fat back on the side.
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.
Snap off the stem of each collard. Wash collars thoroughly. Roll several green collars together then ... Put your collard greens into the pot. ... with the cooking oil!
Boil fatback meat and smoked meat together. Wash and cut greens. Add greens to meat. Cook for 1 hour.
Boil greens until tender. Fry ... Remove meat. Add drained greens to drippings. Chop finely. Add sugar and salt. Cook for 15 minutes. Serve with corn bread.
This recipe is ... oil. Add drained greens, peas, potatoes, ... liquid. Note: Fresh greens and potatoes may be substituted in this recipe. Cook until tender.
Place water and ... several leaves of collard greens and roll cigar-style. ... heat and simmer about 30-40 minutes or until collards are tender. Serves 10.
Result Page: 1
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