Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, tricia's collard greens. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Tricia's Collard Greens is one of the most well liked of recent trending meals in the world. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions every day. Tricia's Collard Greens is something that I have loved my entire life. They are nice and they look fantastic.
Add collard greens, and fry until they start to wilt. OK! never made collard greens in my life. This review is for all the novices out there that are scared to make this recipe.
To get started with this recipe, we have to first prepare a few components. You can cook tricia's collard greens using 4 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Tricia's Collard Greens:
- Make ready 1 Large bunch Collard Greens
- Take 1 tsp Sea Salt or Pink Himalayan Salt
- Prepare 1/2 cup Fresh Orange Juice
- Get 1 tbls apple cider vinegar
Collard greens are part of the cruciferous vegetable family. They contain nutrients that can play an important role in a. Collards are one of the most nutritious vegetables. Collards need a deep soil that is well drained and well prepared.
Steps to make Tricia's Collard Greens:
- Remove Collard leaved from stalks and discard stalks
- Rinse Collard Greens Well
- Chop into 1 inch strips
- Place Collards in large pot and cover with water
- Bring to a rolling boil
- Add salt and apple cider vinegar.
- Boil uncovered for approximately 2 hours while keep a check, stirring occasionally, until pot is about 1/3 of the way full of water.
- Add Orange Juice.
- Continue to boil until no liquid is left in the pot. Be careful not to burn!!
- Serve!
The roots of a collard plant easily. Collard greens are highly nutritious, "cabbage-like flavored" leafy green vegetables. Collards are one of the most popular members of the Brassica family, closely related to kale and cabbage and could be. Collard greens date back to prehistoric times, and are one of the oldest members of the cabbage family. The ancient Greeks grew kale and collards, although they made no distinction between them.
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