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Heat oil in a large wok over medium heat, add shallots and sauté 4 minutes or so, just until softened. Add collards, lemon juice, garlic powder, salt & pepper, cook another 4 minutes.
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 ...
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 ...
The recipe included peppers, onions, rice, chicken and shrimp meat. [26] Ham hocks [27] [28] Typically smoked or boiled, ham hocks generally consist of much skin, tendons and ligaments, and require long cooking through stewing, smoking or braising to be made palatable. The cut of meat can be cooked with greens and other vegetables or in ...
Ham hock. A ham hock (or hough) or pork knuckle is the joint between the tibia/fibula and the metatarsals of the foot of a pig, where the foot was attached to the hog 's leg. [1] It is the portion of the leg that is neither part of the ham proper nor the ankle or foot (trotter), but rather the extreme shank end of the leg bone.
Drain. In a large skillet, heat the oil over medium-low heat. Add the garlic and cook until starting to turn golden, about 4 minutes. Add the blanched collards to the pan, sprinkle with the salt ...
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The expression "soul food" originated in the mid-1960s when "soul" was a common word used to describe African-American culture. [4] Soul food uses cooking techniques and ingredients from West African, Central African, Western European, and Indigenous cuisine of the Americas.
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