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1 bunch collard greens, stems removed and chopped. 1 ½ cup cooked or 1 can (15 oz.) cannellini beans, drained and rinsed. 2 small heirloom tomatoes, sliced or diced. 1 shallot, sliced or 1/2 ...
Massaging the collard greens and cabbage in salt and sugar not only drains them of some liquid, but also tenderizes their leaves. (It works for kale too, BTW.) Get the recipe. 19. Light and Tangy ...
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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 ...
Cruciferous vegetables are vegetables of the family Brassicaceae (also called Cruciferae) with many genera, species, and cultivars being raised for food production such as cauliflower, cabbage, kale, garden cress, bok choy, broccoli, Brussels sprouts, mustard plant and similar green leaf vegetables. The family takes its alternative name ...
On the Side: More than 100 Recipes for the Sides, Salads, and Condiments That Make the Meal. Simon & Schuster, 2004. ISBN 0-7432-4917-8. The Junior League of Charleston. Charleston Receipts. Wimmer Brothers, 1950. ISBN 0-9607854-5-0. Lewis, Edna and Peacock, Scott. The Gift of Southern Cooking: Recipes and Revelations from Two Great American ...
Directions. With a paring knife, cut the ribs out of each collard green. Stack and roll the greens up like a cigar. Then cut them crosswise into ribbons. In a large pot of boiling salted water ...
Brassica oleracea is a plant species from family Brassicaceae that includes many common cultivars used as vegetables, such as cabbage, broccoli, cauliflower, kale, Brussels sprouts, collard greens, Savoy cabbage, kohlrabi, and gai lan. Its uncultivated form, wild cabbage, native to coastal southern and western Europe, is a hardy plant with high ...