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The term colewort is a medieval term for non-heading brassica crops. [2] [3]The term collard has been used to include many non-heading Brassica oleracea crops. While American collards are best placed in the Viridis crop group, [4] the acephala (Greek for 'without a head') cultivar group is also used referring to a lack of close-knit core of leaves (a "head") like cabbage does, making collards ...
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 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.
Collard Greens Bring this Southern favorite to your holiday table alongside a skillet of your favorite cornbread. It's packed with shredded smoky turkey meat so you know it isn't lacking in flavor!
Vegan Ground Beef. Searching for a plant-based alternative to ground beef? Look no further! ... We're newly obsessed with collard greens—they're not as flimsy as, say, romaine, so you can create ...
Feijoada or feijoada à brasileira (lit. Portuguese for "Brazilian-style feijoada") is a dish that consists of a stew of black beans with various types of pork and beef.It is served with farofa, white rice, sautéed collard green, and sliced oranges, among other sides.
Grandma's Collard Greens. My grandmother made the best collard greens recipe in the world. Eating them with a slice of buttermilk cornbread is pure bliss. —Sherri Williams, Crestview, Florida ...
This is a list of notable stews.A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy.Ingredients in a stew can include any combination of vegetables, such as carrots, potatoes, beans, onions, peppers, tomatoes, etc., and frequently with meat, especially tougher meats suitable for moist, slow cooking, such as beef chuck or round.