Margaret Holmes recipes are deeply rooted in tradition, offering a taste of Southern comfort and culinary heritage. Exploring these recipes allows you to savor the rich flavors and wholesome ingredients that have been passed down through generations.
Southern Style Collard Greens: – 2 pounds fresh collard greens, washed and chopped – 1 tablespoon olive oil – 1 onion, chopped
– 2 cloves garlic, minced – 4 cups chicken or vegetable broth – 1 tablespoon apple cider vinegar – Salt and pepper, to taste – Hot sauce, for serving (optional)
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened. 2. Add the chopped collard greens to the pot, along with the chicken or vegetable broth and apple cider vinegar. Stir to combine.
1. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 1 to 1 1/2 hours, or until the collard greens are tender. 2. Season with salt and pepper to taste. Serve hot, with hot sauce on the side if desired.
Black Eyed Peas and Rice: – 2 cups dried black eyed peas, soaked overnight and drained – 1 tablespoon olive oil – 1 onion, chopped – 2 cloves garlic, minced
– 1 bell pepper, chopped – 1 cup diced tomatoe – 4 cups vegetable broth – 1 teaspoon smoked paprika – Salt and pepper, to taste – Cooked rice, for serving
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, and bell pepper, and sauté until softened. 2. Add the soaked black eyed peas to the pot, along with the diced tomatoes, vegetable broth, and smoked paprika. Stir to combine.
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