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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.
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
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 ...
Place another piece of plastic wrap or parchment paper on top. Squeeze the handle to close the machine and press each dough ball to about ¼-inch thin and 5 to 6 inches in diameter.
This brothy soup features frozen sweet potatoes and collard greens to keep the prep to a minimum and gets finished with a bit of heavy cream for body and richness. View Recipe. Mushroom-Ricotta ...
All you need are a couple of hours, a handful of staple ingredients, smoked turkey, and your collard greens (the star of the show) for an easy side that pairs incredibly with turkey. Get the ...
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These simple and delicious vegetarian dinner recipes contain at least 6 grams of ... Frozen sweet potatoes and collard greens keep the prep to a minimum and it’s finished with a bit of heavy ...