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Thinly-sliced collard greens are also a main ingredient of a popular Portuguese soup, the caldo verde ("green broth"). For this broth, the leaves are sliced into strips, 2–3 millimetres ( 1 ⁄ 16 – 1 ⁄ 8 inch) wide (sometimes by a grocer or market vendor using a special hand-cranked slicer) and added to the other ingredients 15 minutes ...
Caldo verde (pronounced [ˈkaldu ˈveɾðɨ], Portuguese for "green broth") is a popular soup in Portuguese cuisine. [ 1 ] The basic traditional ingredients for caldo verde are julienned Portuguese cabbage or couve-galega (essentially a type of collard green ), (or alternatively other leafy greens such as kale or mustard greens ), potatoes ...
A few use green peppers or vinegar and spices. Smaller than black-eyed peas, field peas are used in the South Carolina Lowcountry and coastal Georgia. Black-eyed peas are the norm elsewhere. In the southern United States, eating Hoppin' John with collard greens on New Year's Day is thought to bring a prosperous year filled with luck.
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Pot liquor, sometimes spelled potlikker [1] or pot likker, [2] is the liquid that is left behind after boiling greens (collard greens, mustard greens, turnip greens) or beans. It is sometimes seasoned with salt and pepper, smoked pork or smoked turkey.
1 tbsp vegetable oil; 2 cup cubed cooked ham; 1 medium onion, chopped (about 1/2 cup); 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free); 2 cup shredded ...
Kohlrabi leaves are edible and can be used similarly to collard greens and kale, but take longer to cook. Kohlrabi is an important part of Kashmiri cuisine, where it is called Mŏnji. It is one of the most commonly cooked vegetables, along with collard greens (haakh). It is prepared with its leaves and served with a light soup and eaten with rice.
[91] [92] [94] Though the calcium content per serving is lower in these vegetables than a glass of milk, the absorption of the calcium into the body is higher. [ 92 ] [ 94 ] Other foods that contain calcium include calcium-set tofu, blackstrap molasses, turnip greens , mustard greens, soybeans, tempeh, almonds, okra, dried figs, and tahini .