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Ingredients: 8 oz (225g) lean ground beef. ½ cup (60g) onion, finely minced. 1 teaspoon garlic powder. ½ teaspoon black pepper. ½ teaspoon salt. ½ teaspoon dried thyme or oregano
By following these steps, you'll ensure your collard greens are perfectly clean and ready to cook: Step 1: Select the best greens: Look for collard greens with vibrant, deep green leaves.
Collard greens are a staple in the South, but these hardy, leafy plants are easy and fun to grow in any edible garden. Collard greens or collards (Brassica oleracea var. viridis) grow relatively ...
The term colewort is a medieval term for non-heading brassica crops. [2] [3]The term collard has been used to include many non-heading Brassica oleracea crops. While American collards are best placed in the Viridis crop group, [4] the acephala (Greek for 'without a head') cultivar group is also used referring to a lack of close-knit core of leaves (a "head") like cabbage does, making collards ...
Pot liquor, sometimes spelled potlikker [1] or pot likker, [2] is the liquid that is left behind after boiling greens (collard greens, mustard greens, turnip greens) or beans. It is sometimes seasoned with salt and pepper, smoked pork or smoked turkey.
Microwave ovens have a limited role in professional cooking, [2] because the boiling-range temperatures of a microwave oven do not produce the flavorful chemical reactions that frying, browning, or baking at a higher temperature produces. However, such high-heat sources can be added to microwave ovens in the form of a convection microwave oven.
“When reheating in a microwave, the food needs to be stirred at least once to distribute the heat and then put back in the microwave to get to the appropriate temperature (at least 165°F ...
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