by sarayas | Sep 7, 2015 | Recipes
submitted by Margaret Estes Ingredients 2 tablespoons fresh lime juice 2 cups stemmed and chopped collard greens or spinach 1 1/2 cups frozen mango 1 cup green grapes Directions Combine the lime juice, ½ cup water, the collard greens, mango, and grapes in a blender...
by sarayas | Jul 26, 2015 | Recipes
submitted by Susan Peters adapted from Bon Appétit Ingredients SERVINGS: MAKES 2 CUPS 1 small bunch collard greens, stems removed 1 small bunch Tuscan kale, stems removed Kosher salt 3 garlic cloves, chopped 1½ ounces grated Parmesan (about ½ cup) 1 cup olive oil ½...
by sarayas | Nov 12, 2014 | Recipes
Adapted from Cooking Light Ingredients 6 cups coarsely chopped kale (about 1 pound) 3 cups cubed red potato (about 1 pound) 1 cup water 1/2 teaspoon salt 1 teaspoon vegetable oil 1/4 teaspoon crushed red pepper 3 garlic cloves, thinly sliced Instructions...
by sarayas | Jul 17, 2014 | Recipes
Adapted from – Deborah Madison, Vegetarian Cooking for Everyone 1½ – 2 lb. kale or mixed greens (chard, collard, etc.), stems & ribs removed 1-1/2 Tbs olive oil 1 small onion, finely diced pinch red pepper flakes 2 plump garlic cloves, minced fresh...
by sarayas | Jul 17, 2014 | Recipes
From Rivershack Tavern Jefferson LA/Guy Fiere 2 large bunches of collard or turnip greens stemmed and rough chopped (about ten qts) ½ cup rendered bacon fat 8 oz Tasso diced 8 oz Andouille sausage cut into rounds 1 cup diced onions ½ cup diced celery ½ cup diced green...
