While trying to learn how to make collard greens I found a vegan recipe from Divas Can Cook. I had every intention of making the recipe vegan, until I realized I didn’t have any smoked salt. After looking for a good substitute (liquid smoke, Bragg’s liquid aminos, etc.) and coming up short, I realized that the best substitute I had was…bacon.
The collard greens were delicious, and someday I plan to make the vegan version, as well.
We’ve been trying to widen our range of green vegetables as well as looking for any excuse to use Sichuan peppercorns, so this recipe has become a favorite. It’s really fast and easy, and cabbage keeps in the refrigerator forever, making it a good recipe to have on hand.
My family has roots in the South and dinner at my grandmother’s house always included platters of butter beans, fried okra, and yellow squash. As a kid I wasn’t very adventurous when it came to veggies, and squash was no exception, partially due to the amount of liquid the cooked squash gave off.
While making squash recently I started with Tanya’s recipe and then added butter and blasted the squash with heat, resulting in a thicker dish that was really delicious. I’m now looking forward to making squash again!
Our family’s classic Thanksgiving and Christmas menu is rich. There are tons of carbs, and I’m afraid to tell you how much butter it takes to get the meal on the table. This tangy cabbage slaw is not only quick to put together and sturdy enough to sit for up to 2 hours without wilting, it’s acidity and hint of mustard help cut through the other dishes on the plate.
I’m late to the kale party, but have been looking for healthy vegetable recipes to serve as side dishes. This is a super easy (you tear the leaves with your hands, rather than chop them, and you don’t even have to dry the leaves after you rinse them) and quick side for a weeknight dinner.