The simplest recipe for fried collard greens with sour cream is to fry the young collard until it softens, and to mix sour cream for cooking in it or to serve it as a side dish with sour cream. You can serve as an addition to salads and fish as a side dish, or to use the cream prepared in this way with pasta. Follow recipe.
Ingredients: simple, total time: 25 min.
1 bunch young collard leaves
150 ml cooking cream
vegetable oil
200 sour cream
salt and pepper to taste
3 garlic cloves/ finely chopped
Preparation:
Chop the garlic finely. Put the oil in a deep-frying pan to heat to a slightly moderate temperature. Chopped garlic and greens, mix well. As soon as the collard greens has softened, add the cooking cream and stir and add the spices to taste. Cook for about 7–8 minutes.
When done, leave to cool and just add the sour cream.
Serve the collard cream prepared in this way with fish, salad, boiled potatoes, pasta or as an addition to soups. Enjoy!
NOTE: It is recommended not to heat the greens, because like some other foods, heated greens become toxic in some way. It is believed that, like spinach, cabbage contains a higher amount of nitrates, which are converted into toxic nitrites when heated, and they are very harmful to the human body, especially to the kidneys. So, if you have leftover greens from the previous meal, it is best to eat it cold, and avoid reheating either in the microwave or in the oven. However, there are also recipes such as Collard soup with sour cream, as well as collard corn bread to which sour cream is added, and pasta with collard greens and sour cream.
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