Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Southern-Style Collard Greens
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- #1530
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
2 cups water
1/4 cup diced onion
1 bay leaf
1/2 teaspoon allspice
1/2 teaspoon minced fresh garlic
1 tablespoon Worcestershire sauce
2 teaspoons tamari
1/4 teaspoon cumin
1 teaspoon honey
4 cups chopped fresh collard greens
1 tablespoon olive oil
salt and pepper to taste
cayenne pepper to taste
directions
In medium pot, combine water, onion, bay leaf, allspice, garlic, Worcestershire sauce, tamari, cumin and honey. Bring to a boil, reduce heat and simmer 5 minutes. Add collard greens and return to a boil.
Reduce heat and simmer, covered, until greens are tender, about 30 minutes.
Remove pot from heat; cool slightly. Remove bay leaf and stir in oil. Add salt, pepper and cayenne to taste. Serve hot.
added by
Jacquetta
nutrition data
Nutritional data has not been calculated yet.
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