Breakfast collard greens from The Myrtlewood Cookbook: Pacific Northwest Home Cooking (page 200) by Andrew Barton

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rutabaga on November 02, 2018

    These greens have great flavor. I primarily stuck with the seasoning listed, although I used black pepper instead of white. The inclusion of maple syrup, cider vinegar, mustard, and nutritional yeast is a good combination. As recommended in the book, they're the perfect side for the biscuits and mushroom gravy, as it contrasts well with the richness of that dish. I cooked my greens down quite a bit, but I think adding a little stock and cooking them down further would be even better. My husband really like the flavor and said the only thing missing was meat!

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