|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Hot and Spicy Collard Greens |
|
Serves: 6 Print this Recipeprep: 10 min cook: 10 min 2 tablespoons butter or margarine 2 tablespoons finely chopped onions 1-2 teaspoons grated ginger root 2 pounds collard greens, coarsely chopped 1 serrano chile, seeded and finely chopped 1. Melt butter in Dutch oven over medium heat. 2. Add remaining ingredients. Cook, stirring frequently, about 10 minutes or until onion and greens are tender; drain. wing it! Can't find collard greens? Use fresh spinach or mustard greens instead. From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Toasted Bananas Triple-Berry Shortcakes Tangy Coleslaw Greek Salad Caramel-Pecan Brownies Stir-Fried Green Beans and Peppers Asparagus with Parmesan White Chocolate-Dipped Strawberries Chocolate-Laced Kiwi with Orange Sauce Hot and Spicy Collard Greens Italian New Potato Salad Raspberry-White Chocolate Muffins -Casual Get-Together -Mexican Fiesta -Enjoy Sunday Supper -Family Night Dinner -Go Greek -Lunch for the Kids -Off to the Orient -Make It Italian Tonight -Romantic Evening -Sail to the Caribbean -Head Down South -Brunch Is On |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
