Ingredients
15 collard greens, torn into bi
1 ; pieces, rinsed
1 tbsp italian seasoning
10 oz tomatoes, canned, chopped, r
1 ; liquid
Directions
Recipe by: adaption by Reggie Dwork reggie@netcom.com I took another
poster's recipe Kale and Tomatoes (sorry I forgot who posted it) and
changed the kale to collards. It is excellent.
Rinse torn leaves and do not shake or dry them. Put in pot/pan and
wilt. Add Italian seasoning, chopped tomatoes and continue to heat
about 5 min. Add as much of the liquid as you want (a lot makes it
into a soup, a little bit makes it into a side dish). Heat about 2 ~
3 more min or until hot and serve.
This serves 1 person.
Shared by Reggie
Servings: 2 servings
Collards & Tomatoes
Categories: Tomato; Vegetable
The History of Recipes
Experts have proved the existence of recipes way back into history, in truth as far back into recorded history as ancient Egypt, and potentially, even further back. Having said that, in the main part, these early records were just simple pictorial recipes for preparing food.
Interestingly, the oldest recipe discovered, according to Professor Solomon Katz, is a collection of tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel blissful and exhilarated. Closer to modern times, there are a couple of interesting recipe books which appeared in the 14th Century ; a recipe book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Although the titles sound familiar, these are nothing to do with the indian curry that is familiar to us all today, but rather recipes for the types of food on the menus of the rich people of that time. Later, in the 15th century, the Crusaders brought back many foods and herbs from the holy lands, such as basil and coriander. The introduction of these new herbs and spices prompted a surge in books on cookery, most of which are now in private libraries. During the succeeding few centuries, the wealthy families of the West competed with each other to lay on the most exotic meals, and consequentially cooks and their recipe collections were highly sought after. Even so, it wasn`t until the 1800s that fine cooking and recipe books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to assembling, testing, and publishing the recipes of their peers. By the time we get to the twentieth century, cooking books were in high demand, mostly as a result of better eduction, people having more free time and being a little richer. Like it or not, the introduction of TV brought us cooking programs and the recipe books that accompanied them. And that pretty much brings us to the present day and the invention of computers and the internet, allowing us all to access massive numbers of recipes just like those on this recipe site. |
We hope you enjoy this Collards & Tomatoes _t_ recipe.
