Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenVegetables - Shells Slammin' Cooked Collards
Famous Authors (View All Authors)
Vegetables - Shells Slammin' Cooked Collards Post by :gfranklin Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2580

Click below to download : Vegetables - Shells Slammin' Cooked Collards (Format : PDF)

Vegetables - Shells Slammin' Cooked Collards

Shell's Slammin' Cooked Collards

1/2 pound bacon, chopped
3 cups yellow onion, chopped
Salt and finely ground pepper to taste
Pich of cayenne
1/4 to 1/2 cup firmly packed brown sugar (light)
2 tbsp. minced shallots
1 tbsp. minced garlic
4 1/2 cups vegetable stock (or water)
1 1/2 cups white wine (dry)
1/4 cup rice wine vinegar
Juice of 1 lemon
6 cups greens (collard or mix with turnip, mustard, kale, spinach, etc..)


Fry bacon in a large heavy pot over medium heat until slightly crisp. Add onions and season with salt, pepper and cayenne. Cook, stirring , until onions are golden and wilted, 6 to 7 minutes.

Add brown sugar and stir to dissolve. Add shallots and garlic and cook, stirring, for 2 minutes.

Add stock, wine, vinegar and lemon juice and mix well.

Begin adding greens, about 1/3 at a time, pressing them down as they begin to wilt. Season with salt and pepper. Reduce heat to medium low and cook, uncovered until the greens are soft, about 1 hr. 15 min.

Serve hot.
If you like this book please share to your friends :
NEXT BOOKS

Vegetables - Corn -  Albuquerque Corn Vegetables - Corn - Albuquerque Corn

Vegetables - Corn -  Albuquerque Corn
1 Tbsp. canola oil 10 small green onions 4 large ears fresh corn 1 Tbsp. fresh cilantro leaves 1 large jalapeno 3/4 tsp. kosher salt 1 large jicama 1/2 tsp. ground cumin 1/2 large red pepper In 12-inch skillet over medium high heat, heat oil. When hot, add corn (kernels cut off cob, about 3 cups), jalapeno (seeded if desired - wear gloves - and minced). Cook, stirring often, until hot, about 2 minutes. Add jicama (about 10 ounces, peeled and cut into small dice for about 1 3/4 cups), red pepper (cut into small dice, about 1/2 cup), green onions
PREVIOUS BOOKS

Vegetables - Holiday Collard Greens Vegetables - Holiday Collard Greens

Vegetables - Holiday Collard Greens
4 lbs. collard greens, well rinsed with stems removed 4 Tablespoons olive oil 6 cloves of garlic,sliced 1 meaty ham bone 1 cup defatted chicken broth Fresh ground black pepper, to taste Salt if needed. Stack greens in piles and roll then up from stem to tip. Cut the rolls crosswise into 1" strips and set aside. Place the oil in a large, heavy pot over low heat. Add garlic and cook, string unitl it begins to color slightly, about 5 minutes.
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT