Serious Injury • Auto Accident
Donald E.
Patterson
Attorney at Law
Plaza Two, Hilltop Office Park
3260 Blume Drive, Suite 410
Richmond
www.DonaldEPatterson.com
1 in 5 children faces hunger.
There’s more than enough food in America for every child
who struggles with hunger. Help get kids the food they
need by supporting Feeding America, the nationwide
network of food banks. Together, we can solve hunger™.
Join us at FeedingAmerica.org
1 in 5 children faces hunger.
There’s more than enough food in America for every child
who struggles with hunger. Help get kids the food they
need by supporting Feeding America, the nationwide
network of food banks. Together, we can solve hunger™.
Join us at FeedingAmerica.org
1 in 5 children faces hunger.
There’s more than enough food in America for every child
who struggles with hunger. Help get kids the food they
need by supporting Feeding America, the nationwide
network of food banks. Together, we can solve hunger™.
Join us at FeedingAmerica.org
milligrams, it’s clear that these are powerfully healthy
green leaves.
Okay, you say, so collards are healthy. But if they taste
awful, who’s going to want to eat them? The good news
is they’re good. Try various recipes available in cookbooks
or on-line, or cook up Tart Collard Tangle. You’re likely
to become a collard convert because of the flavor; good
health will be a bonus.
Collards are in season now at local farmers’ markets and
grocery stores. For next year, though, consider growing
them yourself. Each plant produces many leaves; pull them
off as needed, leaving the plant to keep producing more.
In this way, you can have a steady supply of these healthy
greens. A good variety for the Bay Area is Vates, a nonhybrid.
Its blue-green leaves are beautiful and the flavor is
mild. Save the seeds, and you can have collards year after
year.
Tart Collard Tangle
WHAT YOU’LL NEED:
• Eight or nine large collard leaves
• 2 tablespoons vegetable oil
• 1/2 large red onion, thinly sliced
• 2 tablespoons sugar
• 1 tablespoon mustard seeds
• 1/4 teaspoon smoked paprika
• 1/4 cup rice vinegar
• Freshly ground pepper to taste
DIRECTIONS:
Remove center ribs of collard leaves. Wash and drain
leaves. Coarsely chop. In a heavy skillet, sauté red onion
until lightly browned. Add collard leaves and sauté until the
leaves begin to wilt. Add the paprika, mustard, sugar, and
rice vinegar. Continue to cook until the collards are tender
(about 4 minutes). Serve warm.
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