4.29 / 5 Stars | 182 Reviews

by LONBINDER

“Broccoli and potatoes are pureed with garlic and onions, and seasoned with a hint of nutmeg.”

View Complete Recipe Details and Reviews

Welcome to Saturday, friends! Popular posts this week on The Kitchn include our super exciting news that we’re writing a cookbook (!), a guide to helping you choose the right seat at a dinner party, a revealing video showing what 2,000 calories looks like, and easy, one-dish suppers for two or ten. Enjoy!

15. Brian’s Practical Logan Square Kitchen
14. Shot Glass Appetizers: All-In-One Finger Foods For Your Next Party
13. We’re Writing The Kitchn Cookbook!
12. 5 Ways to Use Balsamic Vinegar Every Day (Other Than Salad Dressing!)
11. Recipe: Chocolate Wafer Icebox Stacks
10. Happy Hour Snacking at Home: 10 Irresistible Seasonal Bites

More

Please welcome Hank Shaw as he shares a Southern favorite, collard greens! ~Elise

I grew up with a healthy affection for sauteed greens: Bright, vibrant, spiked with garlic and red pepper and maybe a little citrus at the end. This was how greens were supposed to be served — alive, vigorous and most of all, emerald green. So you can imagine my shock when I first encountered Southern-style collard greens.

Continue reading “Southern Style Collard Greens” »

Please welcome Hank Shaw as he shares a Southern favorite, collard greens! ~Elise

I grew up with a healthy affection for sauteed greens: Bright, vibrant, spiked with garlic and red pepper and maybe a little citrus at the end. This was how greens were supposed to be served — alive, vigorous and most of all, emerald green. So you can imagine my shock when I first encountered Southern-style collard greens.

Continue reading “Southern Style Collard Greens” »

Please welcome Hank Shaw as he shares a Southern favorite, collard greens! ~Elise

I grew up with a healthy affection for sauteed greens: Bright, vibrant, spiked with garlic and red pepper and maybe a little citrus at the end. This was how greens were supposed to be served — alive, vigorous and most of all, emerald green. So you can imagine my shock when I first encountered Southern-style collard greens.

Continue reading “Southern Style Collard Greens” »

Please welcome Hank Shaw as he shares a Southern favorite, collard greens! ~Elise

I grew up with a healthy affection for sauteed greens: Bright, vibrant, spiked with garlic and red pepper and maybe a little citrus at the end. This was how greens were supposed to be served — alive, vigorous and most of all, emerald green. So you can imagine my shock when I first encountered Southern-style collard greens.

Continue reading “Southern Style Collard Greens” »

Please welcome Hank Shaw as he shares a Southern favorite, collard greens! ~Elise

I grew up with a healthy affection for sauteed greens: Bright, vibrant, spiked with garlic and red pepper and maybe a little citrus at the end. This was how greens were supposed to be served — alive, vigorous and most of all, emerald green. So you can imagine my shock when I first encountered Southern-style collard greens.

Continue reading “Southern Style Collard Greens” »

Please welcome Hank Shaw as he shares a Southern favorite, collard greens! ~Elise

I grew up with a healthy affection for sauteed greens: Bright, vibrant, spiked with garlic and red pepper and maybe a little citrus at the end. This was how greens were supposed to be served — alive, vigorous and most of all, emerald green. So you can imagine my shock when I first encountered Southern-style collard greens.

Continue reading “Southern Style Collard Greens” »

Please welcome Hank Shaw as he shares a Southern favorite, collard greens! ~Elise

I grew up with a healthy affection for sauteed greens: Bright, vibrant, spiked with garlic and red pepper and maybe a little citrus at the end. This was how greens were supposed to be served — alive, vigorous and most of all, emerald green. So you can imagine my shock when I first encountered Southern-style collard greens.

Continue reading “Southern Style Collard Greens” »

Please welcome Hank Shaw as he shares a Southern favorite, collard greens! ~Elise

I grew up with a healthy affection for sauteed greens: Bright, vibrant, spiked with garlic and red pepper and maybe a little citrus at the end. This was how greens were supposed to be served — alive, vigorous and most of all, emerald green. So you can imagine my shock when I first encountered Southern-style collard greens.

Continue reading “Southern Style Collard Greens” »