Wilted winter greens from Damon Lee Fowler's New Southern Kitchen: Traditional Flavors for Contemporary Cooks (page 288) by Damon Lee Fowler
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kale
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EYB Comments
Can substitute collard greens, Swiss chard, spinach or greens of your choice for kale.
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Pan-broiled rainbow trout with sage, onions, and wine; Trout poached with white wine, rosemary, and ginger; Baked grouper with orange-ginger sherry butter; Deviled crab; Shrimp in Savannah sweet red pepper sauce; Sunday pot roast with rosemary and onions; Bourbon-grilled flank steak; Lamb stew, hunter's style; Lamb shanks with butter beans; Roast pork with apples and mushrooms; Pork loin in milk; Pan-broiled pork tenderloins with caramelized onions; Braised chicken with sweet potatoes; Sautéed chicken breasts with sage and Madeira; Sautéed chicken livers with bacon, sage, and Madeira; Roast turkey with sausage and pecan stuffing; Turkey cutlets with pecan brown butter; Braised quail with mushrooms and country ham; Grilled quail with oysters
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.
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