You can cook these greens a day ahead and reheat them on the big day. I like to serve them with hot pepper vinegar.
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I used this recipe on collards fresh from the garden. They were on the small side so did not need to braise too long to get them tender. I also added about a quarter cup of turkey broth after wilting. Simple recipe and deliciouis.
This week’s Moveable Feast saddles up for a chuck wagon dinner in Greenough, Montana. Our host chef Pete Evans joins chef Ben Jones, of Paws Up, and grilling master Rory…View all Moveable Feast recipes and video extras
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