Friday, May 26, 2006

Portuguese collard greens

i was thinking about the UHOP the cape verdian/Portuguese influence of the religious service. it must be kind of like island catholic new orleans style religion but for all people. he's an old recipe from new england:

lots of chopped onion
4 tb olive oil
2 lbs of collards chopped
pinch of kosher salt
lots of pepper

Saute the onion until it begins to brown. Add the collards & salt & cook over low heat, stirring frequently, until the collards are tender, or about 15 minutes.

douse with vinegar at the table


Anonymous said...

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Anouk Hunt

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