Mustard greens, chard, collard greens and kale are some of ... Texas, she braises them Southern-style alongside other greens and smoked meat to serve with hot water cornbread and pepper vinegar ...
Cut or tear collard leaves off stems. Clean by rinsing repeatedly in cold water. Drain. Cut into two-inch strips. Place in a large pot, cover generously with vegetable broth (reserve 1/3 cup broth for ...
The Deep South Platter brings a taste of the bayou to Wisconsin with frog legs and chicken. It’s like a culinary road trip without ever leaving your seat. And let’s not forget about the Chicken & ...