Braised collards with Parmesan-tomato broth from Secrets of the Southern Table: A Food Lover's Tour of the Global South (page 35) by Virginia Willis

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

  • Eat Your Books

    Can substitute piment d’Espelette or dried red pepper flakes for Aleppo pepper.

  • southerncooker on September 16, 2018

    Tonight as part of our supper I made Braised collards with Parmesan-tomato broth p. 35 from Virginia Willis Secrets of the Southern Table. I loved the broth in this one and could easily drink it. The collards were delicious too.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.