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1. Bring a large pot of salted water to a boil. Add half of the greens and cook, stirring a few times, until just tender, about 3 minutes. Using a slotted spoon, transfer the greens to a colander and rinse with cold water. Repeat with the remaining greens. Drain very well. Coarsely chop the greens. 2. In a large, deep skillet, heat the olive oil.
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A staple of Southern cuisine, these collard greens with bacon make for one incredible side dish. ... I found this buttercake recipe in an old cookbook I bought at a garage sale and couldn’t wait ...
2. Hoppin’ John. Southerners are usually eating Hoppin’ John (a simmery mix of black-eyed peas and rice) on New Year's Day. Like most “vegetable” recipes from around this area, it contains ...
A traditional Southern meal may include pan-fried chicken, field peas (such as black-eyed peas), greens (such as collard greens, mustard greens, turnip greens, or poke sallet), mashed potatoes, cornbread or corn pone, sweet tea, and dessert—typically a pie (sweet potato, chess, shoofly, pecan, and peach are the most common), or a cobbler ...
Collard greens, mustard greens, turnip greens, chard, kale, cabbage and similar leafy green vegetables served along with this dish are supposed to further add to the wealth, since they are the color of American currency. [6] Another traditional food, cornbread, can also be served to represent wealth, being the color of gold. On the day after ...
Old-school chicken Marbella is made by stewing chicken pieces in a sweet and sour broth with briny olives and dried fruit. For this version, the chicken is marinated in a similar sauce and grilled ...