Takes about 1/2 to 3/4 hour cooking time. Art and Elyssa both liked this.
- i can small white beans
- salt & Pepper
- chicken broth
- large bunch collard greens
- hot pepper flakes
- Salt
- butter plus extra for the baking dish
- tamari or soy sauce
- large eggs
- fine dry bread crumbs
- hot pepper flakes
- coarse ground black pepper to taste
- fresh grated Parmesan cheese for serving
20 March 2012 - I made these changes. I forgot to put in salt and added about 1 to 1 1/2 cups of water and a Rapunzel bouilion cube. AND I cooked it for a while, (at least 1/2 hour), otherwise it just looked too raw. Art & Elyssa liked it, and it was pretty simple. And it has kale!
I served it with open face broccoli and cheese sandwiches (shredded italian, and a little grated pecorino romano), and sauteed zucchini.
“Top this soup with crumbled tortilla chips, and or grated cheese, such as cheddar, Monterey Jack, or asadero.”
- chopped onions
- olive oil
- ground cumin
- ground fennel
- red pepper flakes or 1/4 tsp cayenne
- salt
- diced tomatoes
- frozen corn kernels
- water or vegetable broth
- chopped fresh cilantro
- # 1 tablespoon olive oil
- # 2 tablespoons tomato paste
- # 1/2 teaspoon dried crushed rosemary
- # coarse salt and ground pepper
“STIR-FRIED… BOK CHOY AND/OR (CHINESE) CABBAGE AND/OR KALE AND/OR LEEKS AND/OR be creative
A recipe like this is extremely versatile. Many greens will stir fry well, bringing out new flavors other than its raw taste. Mix and match your greens or other vegetables as desired, I’ve left some suggestions above, but the possibilities are plentiful!"
- bok choy
- vegetable oil