Monday, June 7, 2010

Collard green salad with yogurt dressing

From "Mediterranean fresh: a compendium of one plate salad meals and mix-and-match dressings" by Goldstein.

Turkish comfort food? I enjoyed it. Even after braising for a good 20 minutes, the collard greens still had a really robust texture -- not necessarily a bad thing.

The recipe called for 2 pounds of collard greens. I only used one bunch, which I estimated at closer to 1 pound. It seemed like there were plenty of greens in the final product, though.




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