Recipes from The Culinary Edge cooking show - CETV

Name: Recipes from The Culinary Edge cooking show - CETV
Ingredients: 6 slices bacon, cut into 1/4-inch-wide pieces; 1 medium red onion, halved and sliced pole to pole into 1/4-inch slices; 5 medium garlic cloves, minced or pressed through a garlic press (about 5 teaspoons); 1/8 teaspoon red pepper flakes; 2 pounds kale or collard greens, ribs removed, leaves chopped into 3-inch pieces and rinsed; 1 cup low-sodium chicken broth; 1 cup water; Table salt; 3–4 teaspoons cider vinegar; Ground black pepper

www.theculinaryedgetv.com

Ingredients 6 slices bacon, cut into 1/4-inch-wide pieces 1 medium red onion, halved and sliced pole to pole into 1/4-inch slices 5 medium garlic cloves, minced

View full recipe on www.theculinaryedgetv.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.theculinaryedgetv.com.

Share this recipe:

Cooking tools:

Garlic press
Chef's knife
Cutting board
Pot
Slotted spoon
Paper towel
Plate
Measuring cup
Measuring spoon
Spoon
Stove

Ingredients

6 slices bacon, cut into 1/4-inch-wide pieces
1 medium red onion, halved and sliced pole to pole into 1/4-inch slices
5 medium garlic cloves, minced or pressed through a garlic press (about 5 teaspoons)
1/8 teaspoon red pepper flakes
2 pounds kale or collard greens, ribs removed, leaves chopped into 3-inch pieces and rinsed
1 cup low-sodium chicken broth
1 cup water
Table salt
3–4 teaspoons cider vinegar
Ground black pepper