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
It is quite possible to trace the history of transcribed cooking instructions way back into history, in fact as far back into history as the Egyptians, and potentially, even further back. Having said that, in the main part, these ancient records were just simple hieroglyphic or cunieform recipes for food preparation.
Interestingly, the most ancient recipe in existence, according to academics is a series of tablets in Sumerian which show 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 those who drank it feel blissful. Progressing into The time of the romans around 25BC a roman called Apicius compiled a few documents showing how to cook the recipes enjoyed by his fellow Romans. In his scrolls, he tells us how the roman meals were separated into appetizers, main meal and afters, something that is very familiar to us today. He also tells us how the chefs of Roman times were skilled in the use of a good variety of herbs, including some familiar names like basil, fennel and parsley. Moving on, there were some books from the fourteenth century - a cookery book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Perhaps surprisingly, these two books are unconnected to the curry that appears on menues today, but rather accounts of the types of food eaten by the upper classes of that period. Later, in the 15th century, people returning from the crusades brought us a variety of foods, spices and herbs from Arab countries, including spices like coriander, parsley, and basil. These new culinary innovations created an explosion in recipe manuscripts, many of which are kept safe in private collections. During the next few centuries, the wealthy families of the West competed to serve up the most extravagent meals, and consequentially the best cooks and their recipe collections could command a high salary. Notwithstanding that, it was during the 19th century that fine cookery and recipe collections reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, spent years to collecting, verifying, and publishing recipes that were common in the better off homes of the day. By the advent of the 20th century, cooking books were highly popular mostly as a result of better eduction, more leisure time and a general increase in wealth. The revolution that is television brought us TV cooks and the demand for the accompanying recipe books. And that brings us to the present day and the invention of the internet, permitting everyone to access massive numbers of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Collards & Tomatoes _t_ recipe.
