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Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pure leaf lard — flakiest pie crust, traditional frying, tamales
Ventilated onion container — keeps cut onion fresh, contains smell
Ground onion — rubs, dressings, soups, universal seasoning
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Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pure leaf lard — flakiest pie crust, traditional frying, tamales
Ventilated onion container — keeps cut onion fresh, contains smell
Ground onion — rubs, dressings, soups, universal seasoning
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Typically I make pork chops ahead and use the fat from the pan fried chops for cooking the greens. If simply making the greens, heat a couple tablespoons of olive oil in a skillet on medium-high. Throw in the Vidalia onions and let cook until they become slightly translucent. Next, add in the chopped ramp stalks and cook until fragrant. Then throw in the collard greens and stir all of the ingredients together. As the collards begin to wilt, add in the white vinegar and salt and pepper to taste. Finally, throw in the chiffonade of ramp leaves for extra garlicky flavor. Saute the collards to your liking, then serve on a platter. I like to saute collards a bit longer than say, curly kale, because I find them to be a bit more bitter. For this recipe they cooked for roughly 4-5 minutes.