Could a vegetarian version of collard greens ever compete with the traditional goodness of collard greens cooked with a smoked ham hock?
I was skeptical until I made this recipe. It is every bit as delicious. Taking the place of the ham hock is the rind of parmesan or other hard cheese. I keep a small plastic bag of cheese rinds in the freezer, they are the perfect flavor enhancer of stocks and soups, and now collard greens.
Similar recipes call for dried beans, but sine I live 10,400 feet above sea level, dried beans are always a challenge unless I'm using a pressure cooker. For this recipe, I opted for canned beans and am just as happy as can be.
This recipe is quick, easy, delicious, and so rich and satisfying a bowlful with a slice of garlicky olive oil toasted bread makes the perfect week night dinner. It is also a satisfying side dish.
Let's get cooking!
1 bunch of collard greens, touch center stems removes, leaves torn into large pieces
1 14 oz can of Nort…
Open to the Sprit is like reading a letter from a friend. McKnight writes a very accessible introduction to the Holy Spirit and its role in our spiritual life. McKnight uses several stories from his life and others to share how the Holy Spirit consoles and deepens our daily spiritual walk. A terrific book for those seeking an introduction to a relationship with the Holy Spirit.
What do Ina Garten and Martha Stewart have in common? Both
women describe cooking through Julia Child’s Mastering the Art of French
Cooking when they were young as foundation to learning to cook.
Julia Child is an inspiration to most home cooks of a
certain age. I found her so inspiring that at one time, I had all of her
cookbooks, including a first edition of Mastering the Art of French Cooking,
and had read almost every biography written about her, My Life in France, being
my favorite. And yet! I confess that until this week, my cooking adventures in
Mastering were limited to her omelet recipe, her iconic recipes for onion soup
and Beef Bourguignon.
When the Food52 Cookbook Club on Facebook chose Mastering as
its cookbook for the month, I jumped at the chance to finally use Julia’s first
cookbook for its intended purpose.
I decided to start with something easy, a poached egg. I
purchased the best organic eggs I could afford, read the recipe several times,
and began. After I’d tur…