Late breakfast after conf call, no eggs, Kelleigh E. ;)
Late breakfast after conf call, no eggs, Kelleigh E. 😉
Leftover collards with bacon
Micro “baked” roma tomato with fresh mozzarella. Turned out great.
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I haven’t had collards in a couple of decades!
Was still just the end of the season for them here in MN. I know they’re a very wintry crop. I made them in the pressure cooker the other day. It was my first time even making this dish. I had chopped them up and put them in dip before that.
Did you find it bitter?
I made them with a little apple cider vinegar, sweet red onions, garlic, and tomato paste (and lots of bacon grease). I loved the tart taste. I’m all about tart things.
I bet I would like them now. Hated brussel sprouts forever and love them now.
Love love love Brussels sprouts!
I’m going to make some gratin with them this week, with Gruyère, bacon, and heavy cream
Kelleigh E. – honestly there is a trick to it.. the early sprouts (spring time) that are small and dense, are the sweet and tender ones. The big, loose ones, almost the size of a small lime or lemon…those are not as sweet, and can be bitter. So I cut them into quarters and roast them in evoo or coconut oil + butter w/salt and pepper 😉
LOVE them roasted!
I KNOW, RIGHT?!
Oh yes! Butter with sea salt!
I have pink salt