Collard Greens
Makes 10 servings
Ingredients
2 medium sweet onions, finely chopped
2 smoked ham hocks
4 cloves garlic, finely chopped
3 (32 ounce) containers chicken broth
1 pound) packages collard greens, trimmed
⅓ cup apple cider vinegar
2 tablespoons white sugar
1 ½ teaspoons salt, or to taste
¾ teaspoon ground black pepper, or to taste
Instructions
Gather all ingredients.
Combine onions, ham hocks, and garlic in a stockpot; add chicken broth. Cook mixture over medium heat until meat is falling off the bone, 1 to 2 hours.
Stir collard greens, vinegar, sugar, salt, and pepper into the broth mixture; cook until greens have reached desired tenderness, about 2 more hours.
Recipe from All Recipes
Candied Sweet Potatoes
Makes 6-8 servings
Ingredients
-
3 lb. sweet potatoes (about 5 medium), peeled and cut into
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1/2-inch thick rounds
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1/2 c. light brown sugar
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6 tbsp. unsalted butter, melted
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1/4 c. maple syrup
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1 1/2 tsp. kosher salt
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1 tsp. ground cinnamon
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1/2 tsp. ground ginger
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Pinch of nutmeg
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2 tsp. bourbon (optional)
Instructions
Preheat the oven to 400ºF.
In a large bowl, whisk together the brown sugar, butter, maple syrup, 1 tablespoon of water, salt, cinnamon, ginger, and nutmeg, plus bourbon, if using. Add the sweet potatoes to the the sugar mixture and toss to coat.
Pour into a 13-by-9-inch casserole dish. Spread the potatoes into an even layer and pour any leftover sugar mixture over them.
Bake the sweet potatoes until tender and the sauce thickens into a glaze, 45 to 60 minutes, stirring every 15 minutes. Let cool for 10 minutes before serving.
Recipe from Pioneer Woman
Pickled Cubanelle Peppers
Makes 6 servings
Ingredients
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1.5 lb uncooked large shrimp, peeled and deveined
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kosher salt and black pepper
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Extra virgin olive oil
For The Sauce: -
1 small head garlic. top trimmed off
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1 cup chopped fresh cilantro leaves
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1 lime, juice
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1 tablespoon dry white wine
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3 to 4 tablespoon Extra virgin olive oil
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2 tablespoon chili paste, or harissa paste
Instructions
Preheat your oven to 400 degrees F.
Roast the garlic: Trim the top off the garlic head to expose a bit of the cloves, but keep the garlic cloves intact. Drizzle generously with olive oil and wrap in foil. Roast the garlic in the heated oven for about 10 minutes or until slightly tender and fragrant. When ready, remove from the oven. Let cool briefly. then peel and crush or chop the roasted garlic as finely as possible. (See cook’s tip #1)
Prepare the sauce: In a small bowl, combine the roasted garlic with the remaining sauce ingredients of fresh cilantro (or basil if you can’t have cilantro), lime juice, white wine, extra virgin olive oil and chili paste (harissa is also an excellent option here). Whisk together and set aside.
Grill the shrimp: Heat an outdoor grill or an indoor griddle or cast iron skillet over high heat. Pat shrimp dry and season with salt and pepper, drizzle a little extra virgin olive oil and toss. Arrange shrimp on heated surface and cook for about 2 on one side or until the shrimp turns just pink, then flip over and cook until the shrimp turns just pink, maybe another 1 to 2 minutes (even the largest shrimp will be ready within about 5 minutes, so be careful not to overcook it).
Toss the shrimp with the sauce and serve! Immediately toss the grilled shrimp in the delicious roasted garlic sauce.
Recipe from The Mediterranean Dish