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By following these steps, you'll ensure your collard greens are perfectly clean and ready to cook: Step 1: Select the best greens: Look for collard greens with vibrant, deep green leaves. Avoid ...
Allow the greens to cook for about 35 minutes until tender, but not too soft. Related: Patti LaBelle's Easy Candied Sweet Potatoes Capture the Essence of Soul Food Patti LaBelle's Mean Greens Prep
Reheat the collard greens in a pot on the stove over medium heat until heated through. Leftover collard greens will stay good in the fridge for up to three days. Yields: 2 quarts
The collard greens empanadas recipe from Marisel Salazar’s new cookbook, Latin-ish, is sure to spice up your usual selection. ... Stir to combine and cook until the cheeses melt, about 2 minutes ...
Frozen sweet potatoes and collard greens keep the prep to a minimum, but if you have a little extra time on your hands, fresh veggies work just as well. Serve with crusty bread for dunking. View ...
Southern cuisine expert, chef, and cookbook author Todd Richards makes his take on ramen by cooking down an intense potlikker with collard greens and bourbon, and incorporating the savory, chile ...
Heat oil in a large wok over medium heat, add shallots and sauté 4 minutes or so, just until softened. Add collards, lemon juice, garlic powder, salt & pepper, cook another 4 minutes.
1 1 / 2 lb (2 bunches of collard greens, about 3/4 pound each) 1 tbsp olive oil; ... In a large pot of boiling salted water, cook the greens for 5 minutes. Drain. In a large skillet, heat the oil ...