Ingredients
1 no ingredients
Directions
3 bn collard greens
4 TB olive oil
1/4 c Tasso ham, -- chopped
1/4 c pickled pork, -- chopped
1 1/4 c onion, -- finely chopped
2 cloves garlic, -- minced
1 pn red pepper flakes
1 ts Paul Prudhomme's Vegetable
: Magic
1 sm bottle Wishbone Italian
: Dressing
1 TB white vinegar
Wash and pick through the greens carefully, remove stems and any
bruised or discolored leaves. Tear greens into medium pieces.
Heat oil in pot and stir in Tasso ham and pickled pork. Mix in onion
and garlic and cook about 2 minutes, stirring frequently. Add collard
greens and spices and cook for 1 minute. Add Italian dressing and
vinegar and then simmer for 2 hours or until very tender.
Yield: 6 servings
Recipe By :CHEF DU JOUR JIMMY BANNOS SHOW DJ 9155
Date: Sat, 19 Oct 1996 21:54:41
~0400
Servings: 4 servings
Collard Greens (Chef Du Jour) Recipe brought to you by Recipe Ideas
Categories: Vegetable
The History of Recipes
Experts have tracked the existence of recipes way back into distant history, in truth as far into history as ancient Egypt, and potentially, even further back. In practice though, in the main part, these old recipes were just primitive hieroglyphic or cunieform instructions for preparing meals.
Fascinatingly, the most ancient recipe in existence, according to historians are some stone 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 and blissful. As we move into The time of the roman empire 25BC a roman called Apicius assembled a number of documents which described recipes cooked by wealthy Romans. In his publication, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvres, main course and afters, something that is very familiar to us today. This early Roman chef recounts how the cooks of his times used many herbs, including a few you will know such as thyme, rue and dill. As our culinary historical trip moves to more modern times there were two interesting recipe books which appeared in the fourteenth century : one book titled `Forme of Cury`, and another called `Curye on Inglish`. The titles are a little misleading though, they are nothing to do with the indian curry that we all know today, but instead descriptions of the types of meals enjoyed by the rich and wealthy people of the period. Later on in the 1400s, knights returning from the crusades brought back many foods and spices from Arab countries, including spices such as coriander, parsley, basil and rosemary. The introduction of these new tastes was responsible for a surge in recipe books, the majority of which are kept safe in academic collections. For the centuries that followed, the rich families of the West competed to offer the most extravagent banquests, and as a consequence, chefs and their collection of recipes increased in prestige. Notwithstanding that, it was during the 1800s that cookery and cookery books became popular. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted much of their lives to collating, testing, and recording recipes that were common in the better off homes of the day. By the time we get to the 20th century, cooking publications were in great demand, as a result of more people being able to read, more spare time and a general increase in wealth. The introduction of the TV brings us TV cookery programs and the demand for the spin-off recipe books. Which brings us neatly up to date and the internet revolution, allowing everybody to access massive numbers of recipes like those on this web site. |
We hope you enjoy this Collard Greens (Chef Du Jour) recipe.
