New southern collards (or turnip greens) from A Love Affair with Southern Cooking: Recipes and Recollections by Jean Anderson

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

  • emiliang on October 21, 2013

    Agreed with the previous reviewer: you really need to add a bit of liquid to the pan for the steaming step. Pretty good, but on the bitter side.

  • Lindalib on September 05, 2012

    A "miss" from the usually reliable Jean Anderson. She has you saute garlic and scallions in olive oil and then add dried, sliced collard greens and continue to saute until wilted. The directions then instruct you to cover the pan to steam the collard greens for 15 minutes. The problem is there is no added liquid or moisture so the collards don't actually steam. In the end they were crispy though edible- just.

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