"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Tropical Collard Greens Recipe

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This recipe for Tropical Collard Greens, by , is from Maxon Family Recipes , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Erin Glogowski

Category:
Category:

Ingredients:  
Ingredients:  
-2 tablespoons olive oil
-1 medium onion, chopped
-Tobasco, or other hot sauce
-2 tablespoons spicy brown mustard
-cayenne pepper, to taste
-paprika, to taste
-3 garlic cloves, minced
-3 stalks celery, chopped
-4 or 5 large carrots, chopped
-2 cans kidney beans, or black beans
-1 large bag of pre-washed collards, or 1 bundle collards, washed and sliced
-1 or 2 cups broth or water

Directions:
Directions:
In a large stockpot on medium-high heat add olive oil, onion and garlic. Saute for 5-8 minutes, or until translucent. Add celery and carrots and saute for 5-8 minutes or until softened. Add a little water or broth, collards, mustard, spices, and several dashes of hot sauce.

Cover and simmer for 15-20 minutes, remove lid and stir often. Lower heat if beans start stick. Serve hot.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
30 Minutes.
Personal Notes:
Personal Notes:
This is a really quick and easy weeknight meal, especially if you use bagged collards so you don't have prep work. It is healthy, tastes good, and is also cheap.

 

 

 

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