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Scoop up a bowl of collard greens. ... chicken broth. 3 tbsp. apple cider vinegar, plus more to taste. 1 tbsp. granulated sugar. 1 (2-lb.) bag chopped fresh collared greens.
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 ...
Reheat it in your slow cooker or on the stove, and once hot, add the biscuit dumplings and simmer until they are fully cooked through. Yields: 8-12 servings Prep Time: 30 mins
Chicken and dumplings is a Southern United States dish that consists of a chicken boiled in water, with the resulting chicken broth being used to cook dumplings by boiling. [1] A dumpling —in this context—is a biscuit dough, which is a mixture of flour , shortening , and liquid (water, milk, buttermilk, [ 2 ] or chicken stock).
A stovetop pressure cooker. A pressure cooker is a sealed vessel for cooking food with the use of high pressure steam and water or a water-based liquid, a process called pressure cooking. The high pressure limits boiling and creates higher temperatures not possible at lower pressures, allowing food to be cooked faster than at normal pressure.
Mesclun (French pronunciation: [mɛsˈklœ̃]) is a mix of assorted small young salad greens that originated in Provence, France.The traditional mix includes chervil, arugula, leafy lettuces and endive, while the term mesclun may also refer to a blend [1] that might include some or all of these four and baby spinach, collard greens, Swiss chard (silver beet), mustard greens, dandelion greens ...
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Boil-up traditionally is a broth/soup made from a balanced combination of meat and bones (e.g. pork), with greens such as pūhā, watercress or cabbage, and kūmara or potatoes, boiled together, along with flour dumplings known as "doughboys". [5] [6]