Tastes better than it looks. I have very little experience with collard greens because they are so often made with meat. I think the first time I ever tasted them was at Black Wolf Supper Club , where they cook them with kimchi. And I loved them, but I have yet to successfully recreate them. So this time, I decided to play it simple. I perused a few recipes before deciding how to do it, and I hoped for the best. And then end result was so much more delicious than I expected! I ate these alongside hard boiled eggs in one clean-out-the-fridge night, and then the next night we put the leftovers on Annie's mac and cheese, and THIS was delicious. The Recipe: 1 bunch collard greens, cut into ribbons 3 cloves garlic, minced 1/2 onion, minced 2 c vegetable broth salt and pepper, to taste cider vinegar, to taste Saute onions in olive oil until translucent and slightly browned. Add garlic and saute for 1 more minute. Add vegetable broth and 1 tsp sa
I cook often. Most of my creations are vegetarian or seafood-based. Most don't require measuring or any other degree of patience, because I don't have any. Most are fairly low in calories. Many have some kind of international flair. Here are the highlights.