13686 quick collard merguez Recipes

butter, fresh merguez (spicy beef; see notes) or lamb sausages, onion (about 8 oz.), peeled and slivered lengthwise, garlic, peeled and chopped, whipping cream, fat-skimmed chicken broth, salt, fresh-ground pepper, yukon gold potatoes, peeled, halved, and thinly sliced, chopped parsley

smoked ham hocks or 2 lbs smoked pork neck bones, collard greens (if you can tsp get them fresh, frozen will do.) or 2 -3 bunches (if you can tsp get them fresh, frozen will do.), salt

collard greens, leaves blanched (reserve stems), spanish onion, diced, celery, diced, garlic, minced, red bell pepper, diced, corn kernel, ground cumin, dried thyme, dried oregano, canned diced tomato (divided ), crawfish, cooked quinoa (follow package directions), green onions, sliced thin, olive oil, reynolds wrap foil, bacon, diced, onion, diced, garlic, minced, collard greens, stems diced, carrot, peeled sliced round, stalk celery, diced, cumin, chili powder, paprika, apple cider vinegar, sugar, diced tomatoes, pinto beans (strained, rinsed ), black beans (strained, rinsed ), salt, pepper, cayenne (optional)

collard greens - rinsed, trimmed and chopped, smoked ham hocks, condensed chicken broth, water, distilled white vinegar, salt and pepper to taste

collard greens - rinsed, stemmed and thinly sliced, fresh ham hocks, salt pork, chicken stock, chopped onion, bay leaves, red pepper flakes, white sugar, salt and freshly ground black pepper to taste, red wine vinegar

salt pork, water, salt to taste, collard greens, cider vinegar, white sugar

water, kielbasa sausage, sliced into 1/2 inch pieces, potatoes, peeled and diced, frozen, chopped collard greens, thawed, great northern beans, diced bacon, garlic, minced, onion, diced, green bell pepper, diced, salt and pepper to taste

collard greens - rinsed, trimmed and chopped, ham shanks, pickled jalapeno peppers, chopped, baking soda, olive oil, ground black pepper to taste, garlic powder to taste

quick rise dry yeast, lukewarm water, vegetable oil, honey, flour, garlic powder, onion powder

quick-cooking oats, brown sugar, honey, butter, almonds, golden raisins, flaked coconut

quick-cooking oats, buttermilk, egg substitute, canola oil, king arthur unbleached all-purpose flour, sugar, baking powder, baking soda, ground cinnamon, salt, raisins

bacon, chopped, red bell pepper, diced, collard greens, washed, stems removed and chopped, apple cider vinegar, crushed red pepper flakes, kosher salt and freshly ground black pepper

chopped onion, olive oil, frozen collard greens, thawed, jalapeno pepper, seeded and diced, freshly ground fennel seeds, balsamic vinegar, seasoned salt (recommended : lawry s), freshly ground black pepper, garlic cloves, minced, chopped tomatoes

collard greens, butter or margarine, chopped sweet onion, water, chicken broth, heavy whipping cream, uncooked quick-cooking grits, fontina cheese, cut into small cubes

ask any southerner and they will tell you that collard greens require the smokiness of cured pork to be edible. we agree. a little sweet, smoke flavor goes far in tempering the assertive bitterness of collard greens. we don tsp, however, agree with the long cooking southern cooks subject the greens to because it robs them of valuable flavor and color. we wanted to cook them quicker, but maintain that deep, southern flavor. here s what we discovered, test kitchen discoveries, blanch the collard greens in well-salted water until just wilted and tender, about 10 minutes. rinse to cool quickly and squeeze the leaves to remove excess moisture; otherwise, the finished dish will taste bland and have a watery texture., cook the blanched greens briefly with butter and browned kielbasa for a rich, meaty flavor. sprinkle the greens with a little vinegar before serving to add accent.

low-salt chicken broth, divided, garlic cloves, finely chopped, tightly packed chopped fresh collard greens (about 4 1/2 lb), crushed red pepper, salt

turnips (yes, canned, use 29-oz can for larger casserole) or 1 (15 oz) can collard greens, and seasoned, if available (yes, canned, use 29-oz can for larger casserole), prepared cornbread, crumbled , for three layers, cream of chicken soup , soup (or mushroom, or celery, use 1-half can for smaller casserole), onion, diced, butter , for larger casserole (8 tbps)