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Ingredientes
- Sautéed Collard Greens
- 3 slices bacon
- 1/2 medium size onion, roughly chopped
- 1 large clove garlic, roughly chopped
- 1 pound collard greens (approximately 10 ounces once stalks are removed)
- 1/2 cup chicken bouillon, water or white wine
- 1/2 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1 tablespoon balsamic vinegar
- 1 tablespoon chipotle hot sauce (such as Tabasco Chipotle)
- Remove the lid from the collards, add the salt, pepper, vinegar and hot sauce; stir well. Serve immediately.
- Serves 4
- Blueberry Lime Buttermilk Pie
- 1 â 9â pie crust
- 3 eggs, room temperature
- 5 tablespoons butter, melted and cooled slightly
- 1-1/2 cups granulated sugar
- 3 tablespoons all-purpose flour
- 1 cup buttermilk
- 1/2 teaspoon salt
- 1 tablespoon freshly squeezed lime juice
- Zest from 1 lime
- 2/3 cup fresh or frozen blueberries
View Full Recipe at Eat Drink Wash Up
