Ingredients
2 bunches fresh greens (collards, mustard, turnip or kale)
1/2 c. chopped banana peppers
1 Tbsp. olive oil
crushed red pepper (optional)
1 fresh tomato, wedges
seasoned salt
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Celebration of bitter flavors — chocolate, coffee, greens, amaro
Record your recipes and experiments — organized cooking journal
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Celebration of bitter flavors — chocolate, coffee, greens, amaro
Record your recipes and experiments — organized cooking journal
You're reading one of recipes available free. Full library with Gastronome.
Wash greens; remove stems and cut or tear into bite-sized pieces. Put olive oil in a large hot skillet and add greens. DO NOT ADD WATER. Greens will turn bright green, get softer and create their own liquid as they cook. Add seasoned salt and red pepper to taste and toss in the skillet. Add chopped banana peppers (hot or mild to your taste) and toss. Add the tomato last and toss only once. The entire cooking process takes only about 10 minutes. This recipe by Fannie Cox was adapted from a recipe her aunt brought from Zimbabwe.