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A thick and flavorful dish of black-eyed peas, greens, rice, and a smoked ham hock is sure to bring Southern-style good luck to the new year. Don't forget to leave behind 3 peas in your bowl to stand for luck, fortune, and romance. Serve hot with corn bread.
A thick and flavorful dish of black-eyed peas, greens, rice, and a smoked ham hock is sure to bring Southern-style good luck to the new year. Don't forget to leave behind 3 peas in your bowl to stand for luck, fortune, and romance. Serve hot with corn bread.
Ingredients:
peas, vegetable bouillon, water, onion, garlic, smoked ham, collard greens, oregano, red pepper flakes, vegetable broth, white rice
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Get Greens with Spiced Butter and Fresh Ricotta Recipe from Food Network
Get Greens with Spiced Butter and Fresh Ricotta Recipe from Food Network
Ingredients:
milk, salt, vinegar, butter, black peppercorns, cumin, cloves, bay leaves, ginger, cinnamon, collard greens
cooking.nytimes.com
At one point, the only way people cooked greens was to boil them with a hamhock or a piece of slab bacon for hours until the house smelled so sour that it was indeed almost uninhabitable But in this recipe, they aren't boiled to death, but braised for just 15 minutes or so in degreased ham stock Not only is there no stench, but you get the great pork flavor that is such a compliment to greens without the fat.
At one point, the only way people cooked greens was to boil them with a hamhock or a piece of slab bacon for hours until the house smelled so sour that it was indeed almost uninhabitable But in this recipe, they aren't boiled to death, but braised for just 15 minutes or so in degreased ham stock Not only is there no stench, but you get the great pork flavor that is such a compliment to greens without the fat.
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Get Creamy Grits with Tomato Gravy and Greens Recipe from Food Network
Get Creamy Grits with Tomato Gravy and Greens Recipe from Food Network
Ingredients:
milk, salt, grits, vegetable oil, tomatoes, sugar, cloves, butter, flour, vegetable broth, tomato paste, black pepper, collards, cured ham, brine
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Get Spring Greens Salad with Traditional Ranch Dressing Recipe from Food Network
Get Spring Greens Salad with Traditional Ranch Dressing Recipe from Food Network
Ingredients:
mayonnaise, sour cream, buttermilk, apple cider vinegar, dijon mustard, chives, parsley, cloves, asparagus, lettuce, baby spinach, watercress, shallots, cherry tomatoes
cooking.nytimes.com
Slow cooking sweetens the collards in this satisfying pasta dish.
Slow cooking sweetens the collards in this satisfying pasta dish.
Ingredients:
collard greens, olive oil, red onion, red pepper flakes, garlic, pasta, water, parmesan
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Get Angel-Hair Pasta with Shrimp and Greens Recipe from Food Network
Get Angel-Hair Pasta with Shrimp and Greens Recipe from Food Network
Ingredients:
olive oil, cloves, cherry tomatoes, pasta, escarole, shrimp, red pepper flakes, basil, zest
cooking.nytimes.com
I came across a grapefruit vinaigrette, served with stuffed beet greens, in Anya von Bremzen’s "The New Spanish Table" and have adapted it I loved the idea of this vinaigrette as an accompaniment to greens, such as chard or beet greens, but my favorite is broccoli
I came across a grapefruit vinaigrette, served with stuffed beet greens, in Anya von Bremzen’s "The New Spanish Table" and have adapted it I loved the idea of this vinaigrette as an accompaniment to greens, such as chard or beet greens, but my favorite is broccoli
www.delish.com
This salad is perfect for a fall day after the local produce has started disappearing from farmers markets.
This salad is perfect for a fall day after the local produce has started disappearing from farmers markets.
Ingredients:
walnuts, pecan, shallot, sherry vinegar, dijon mustard, olive oil, walnut oil, salad greens, pears, cranberries
cooking.nytimes.com
This retro indulgence, called Pojarski de veau (veal Pojarski), was supposedly a favorite of Czar Nicholas I It gained popularity in Montreal after the city hosted Expo in 1967 It is made with diced veal, mushrooms and butter, formed into a plump, flat-topped meatball and then stuck with a roasted bone, so that the dish looks like a chop but tastes richer and more tender
This retro indulgence, called Pojarski de veau (veal Pojarski), was supposedly a favorite of Czar Nicholas I It gained popularity in Montreal after the city hosted Expo in 1967 It is made with diced veal, mushrooms and butter, formed into a plump, flat-topped meatball and then stuck with a roasted bone, so that the dish looks like a chop but tastes richer and more tender
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Get Braised Turnips Recipe from Food Network
Get Braised Turnips Recipe from Food Network