Meat is the star of most stews, with vegetables and aromatics sometimes feeling like an afterthought. But meat can make an excellent accent ingredient in a pot of silky greens and creamy beans. In ...
Add the paprika, beans, collard greens and 8 cups water. Bring to a boil over medium-high, then cover, reduce to low and simmer, stirring occasionally, until the greens are very tender ...
Drain. Cut into two-inch strips. Place in a large pot, cover generously with vegetable broth (reserve 1/3 cup broth for later), and bring to a low boil. Cook until collards are almost tender, about 20 ...
New York Post may be compensated and/or receive an affiliate commission if you buy through our links. Featured pricing is subject to change. Eat your veggies, kids. But for the adults, you can ...
The humble anchovy has a long culinary history, which dates back thousands of years. But this small, strongly flavoured fish still has the potential to divide even the most harmonious of dinner ...
Instead of slow-cooking tougher meats, Spanish chorizo is the star. This dry-cured, smoky sausage infuses the beans and collard greens with its robust essence. Tomato paste browned early, deepens the ...
Using a sharp knife, make 24 downward incisions into the soft part of the leg of lamb, each deep enough to press your forefinger in up to the second knuckle. Insert an anchovy half into each incision, ...
Try my sardine wrap recipe for a quick, nutritious, and budget-friendly way to add more fish to your diet. Made with canned sardines, it’s packed with the omega-3 fats DHA and EPA. Whether you prefer ...
At roadside farm stands across the Lowcountry and every corner of South Carolina, even across much of the South, New Year’s Day collard greens are akin to what Black Friday or Cyber Monday are ...