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To start, you will need two pounds of collard greens (stemmed and chopped), smoked turkey leg (chopped into cubes), chicken stock, chopped onions, grapeseed oil and some salt, pepper and seasoning ...
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.
Step 1: Select the best greens: Look for collard greens with vibrant, deep green leaves. Avoid any that are wilted, or have noticeable discoloration. Avoid any that are wilted, or have noticeable ...
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.
Collard Greens This Southern staple is a comforting, flavor-packed way to eat your greens. It's loaded with smoky turkey, scrumptious broth, and a bit of hot sauce for good measure.
Black Americans flavor their vegetables, collard and turnip greens using turkey necks. Turkey necks are placed in a pot of boiling water with greens and the fat from the meat adds flavor and seasoning to vegetables. [12]
Collard Greens Empanadas. 9 ounces collard greens. 1 garlic clove. ½ medium white onion. 3 tablespoons extra-virgin olive oil. 6 ounces shredded, low-moisture mozzarella cheese.
Collard greens. Cornbread or corn muffins. Corn casserole or corn bake. Corn on the cob. Creamed corn. Creamed spinach. Green beans. Hushpuppies. Mac ‘n’ cheese. Macaroni salad. Mashed ...
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