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Results 11 - 20 of 20 for vegetables collard
Sauté ham in hot oil ... seasoning blend and collards. Return to a boil ... 425°F for 20 -25 minutes or until cornbread is golden brown.
Wash greens several times in cold water to remove all grits. Remove and discard stems. Cut greens crosswise into 1 inch strips. In large ...
Wash the greens thoroughly and cut them on cutting board. Cut the greens in cross section so that the stems are 1/4 inch long. Peel the ...
Steam until tender and add 46 ounce can of tomato juice. This keeps for several days and gets better each day. I really don't measure ...
Here is a healthy version ... and add all vegetables (fill to the top of ... greens. This allows the nutrients to remain in the vegetable. -Gatling
This is a tasty way ... Meanwhile, salt the collard green stems and the aromatics ... heat. Once the vegetables are sweating, you can put ... noodles, whatever you like.
Wash ham; set aside. Combine next 8 ingredients in large bowl. Remove all skin from ham, except around hock. Trim all but 1/2 inch layer of ...
You can adapt this recipe ... have: spinach, kale, collards, or beet greens, for ... root end and squeeze out the soft interior. Serving Size: 4
1. Saute onion in oil ... 2. Add remaining vegetables one at a time, sauteing ... desired. 8. Serve over rice or millet. Makes 16 vegetable servings.
20. VEGETABLE SOUP
Season stockfish with salt and ... add all the vegetables, stir and cook for ... farina, semolina, Bisquick, cassava fufu or boiled white rice.
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