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Far from making the collard greens taste pickled, the vinegar and sugar round out the dish beautifully, contrasting with the greens and fatty, rich broth. In fact, it's recommended to dab in even ...
1 1 / 2 lb (2 bunches of collard greens, about 3/4 pound each) 1 tbsp olive oil; 3 clove garlic, smashed and peeled; 1 / 2 tsp salt; 3 / 4 cup chicken stock or reduced-sodium canned broth; 1 tbsp ...
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 ...
Quick Pickled Radishes. ... Bacon Collard Greens. A staple of Southern cuisine, these collard greens with bacon make for one incredible side dish. ... Carolina-Style Vinegar BBQ Chicken. I live in ...
Collard greens: A staple vegetable of Southern U.S. cuisine, they are often prepared with other similar green leaf vegetables, such as kale, turnip greens, spinach, and mustard greens in "mixed greens". [56] They are generally eaten year-round in the South, often with a pickled pepper vinegar sauce.
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 ...
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. Get the Collard Greens recipe .
Tossed in a honey and vinegar dressing and roasted until glazed and crisp, these sweet and tangy sprouts will steal the (side) show wherever they go. Roasting at high heat on a bare metal sheet ...