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 recipes back into ancient history, in truth as far as the Egyptians, and maybe even further. In practice though, sadly, these old records were just primitive pictorial recipes for preparing meals.
Interestingly, the most ancient recipe in existence, according to food historians are a few tablets in the Sumerian language 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 drank it feel exhilarated. During Roman times 25BC a man called Apicius created some documents which described recipes prepared by wealthy roman citizens. In his publication, Apicius describes how the roman meals were separated into hors d`oeuvre, entrees and desserts, a style of dining still practiced today. Additionally, he recounts how the ancient chefs were skilled in the use of a wide range of spices and herbs, including many that are still in use today for example bay, mint and asafoetida. In the fifteenth century, knights returning from the crusades brought back many new foods, spices and herbs from Arab cooking, including spices such as parsley and basil. These new herbs and spices led to an increase in publications on food, many of which are kept safe in private collections. During the next few hundred years, the powerful and rich houses tried to lay on the most extravagent banquests, and because of this cooks and their recipe collections increased in prestige. Nevertheless, it was during the nineteenth century that fine cookery and recipe collections reached a high level of popularity. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, spent years to assembling, verifying, and publishing the recipes that were being prepared for the better households. By the time we get to the twentieth century, cook books are increasing in popularity as a result of higher levels of literacy, more free time and a general increase in wealth. Like it or not, the introduction of TV gave us celebrity chefs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing everybody to access massive numbers of recipes just like those on our web site. |
We hope you enjoy this Collards & Tomatoes _t_ recipe.
