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by user [[User:Elocina|Elocina]]
 
 
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==Introduction==
 
==Introduction==
 
This version of the popular [[:Category: Southern Recipes|Southern]] dish uses orange juice for sweetness and red pepper flakes for spice. Serve with
 
This version of the popular [[:Category: Southern Recipes|Southern]] dish uses orange juice for sweetness and red pepper flakes for spice. Serve with
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[[Category: Recipes]]
 
[[Category: Recipes]]
[[Category: Recipes by User Elocina]]
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[[Category: January 2, 2008]]
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[[Category: January 2008]]
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[[Category: Side Dish Recipes]]
 
[[Category: Side Dish Recipes]]
 
[[Category: Vegetable Recipes]]
 
[[Category: Vegetable Recipes]]

Revision as of 20:30, April 22, 2008

Introduction

This version of the popular Southern dish uses orange juice for sweetness and red pepper flakes for spice. Serve with black-eyed peas and BBQ chicken, two other Southern favorites.

Info

Cook Time: 25 minutes

Serves: 4

Ingredients

Directions

1.Heat chicken broth and water in a large pot. Bring to a boil. Add collards and cook for 10 minutes.


2.Sauté garlic and onions for 5 minutes in a skillet.


3.Add orange juice and wilted greens. Stir until well coated. Simmer for 5 minutes.


4.Sprinkle with red pepper flakes and serve.

Tips

  • Soak collard greens in water to remove dirt and grit. Rinse until the water is clear.

Variations

Source

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