About a pounds of collard. Sarah usually cooks these with a little crisp bacon pieces and sauteed onion. Add chicken broth to keep moist and simmer until tender. A splash of sesame oil is good too.
The last head of broccoli. I believe there will be cream of broccoli soup soon.
A big fist full of lettuce and some herbs made todays lunch.
Cilantro and green onions, the perfect companion to pintos and other beans.
<span>%d</span> bloggers like this: