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
Written cooking instructions as a concept can be tracked way back into the far past, at least as far back into history as the Egyptians, and potentially, even further back. Interesting though that maybe, in the main part, these old recipes were just simple pictorial recipes for meal preparation.
In an interesting twist, the oldest recipe discovered, according to Professor Solomon Katz, is a series of clay tablets in ancient 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 making drinkers feel exhilarated and blissful. Later on, in The time of the romans 25BC a roman called Apicius assembled a collection of scripts describing recipes prepared by wealthy roman citizens. In his scrolls, he recounts how the meals of wealthy Romans were separated into starters, main meal and dessert, something that is very familiar to us today. This early Roman chef informs us how the Roman cooks used many different aromatic flavors, including a few you will know such as bay, mint and asafoetida. Later on, in the 15th century, knights returning from the crusades brought back many foods, spices and herbs from the holy land, including spices like coriander, parsley, and rosemary. The introduction of these new herbs and spices was responsible for an eruption in recipe manuscripts, some of which are now in private cookery archives. Over the succeeding few centuries, the upper-class families of Wesstern Europe competed with each other to offer the best banquets, and consequentially the best chefs and their recipes were highly sought after. Even so, it was during the 19th century that fine cookery and recipe publications rose to prominence. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to collating, trying out, and publishing recipes for their fellow cooks to enjoy. The TV revolution brings us TV cookery programs and the spin-off recipe books. And that brings us to the present day and the invention of the internet, permitting everyone to access thousands of recipes like those on sites such as this. |
We hope you enjoy this Collards & Tomatoes _t_ recipe.
