Rolled greens from Cooking Light Annual Recipes 1999: Every Recipe...A Year's Worth of Cooking Light Magazine by Oxmoor House and Arts Leisure

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

  • Globegal on November 10, 2013

    Used for years. Put a little bacon grease in it if it tastes a little bland. Sometimes it's good, sometimes it's ok. It still a staple. Generally make with mixed greens. Collards is a must. Like with mustard greens. But use with any greens available: radish, beet, dandelion, etc.

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