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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 ...
The tables below include tabular lists for selected basic foods, compiled from United States Dept. of Agriculture sources.Included for each food is its weight in grams, its calories, and (also in grams,) the amount of protein, carbohydrates, dietary fiber, fat, and saturated fat. [1]
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.
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 ...
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Cruciferous vegetables are vegetables of the family Brassicaceae (also called Cruciferae) with many genera, species, and cultivars being raised for food production such as cauliflower, cabbage, kale, garden cress, bok choy, broccoli, Brussels sprouts, mustard plant and similar green leaf vegetables.
Large pot of collard greens being prepared on a US Navy ship. If leaves are cooked for food, they may be referred to in the United States as boiled greens. Leaf vegetables may be stir-fried, stewed, steamed, or consumed raw. Leaf vegetables stewed with pork is a traditional dish in soul food and Southern U.S. cuisine.
Greens — Most commonly collard or turnip greens in the cold-weather months, prepared by slow cooking the greens with smoked pork or bacon grease. In the spring-time, kilt greens [4] are available for preparation and service. Kil't greens are made by boiling tender garden lettuces and the nascent leaves of wild local plants, dressed with a hot ...