Wilted collard greens with lemon and extra-virgin olive oil from Cook This Now: 120 Easy and Delectable Dishes You Can't Wait to Make (page 83) by Melissa Clark

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

  • westminstr on November 18, 2014

    I used this recipe for Brussels sprout tops, which I'd previously found too tough to sauté. This cooking method was great! The sprout tops were tender and very tasty and the only change I would make is to slice them into ribbons before cooking. They don't cook down much. I think this recipe would also work well for cauliflower leaves.

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.