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cooking.nytimes.com
This recipe is by Dana Bowen and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
At one point, the only way people cooked greens was to boil them with a hamhock or a piece of slab bacon for hours until the house smelled so sour that it was indeed almost uninhabitable But in this recipe, they aren't boiled to death, but braised for just 15 minutes or so in degreased ham stock Not only is there no stench, but you get the great pork flavor that is such a compliment to greens without the fat.
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This braised pork chops and fennel recipe requires only one pan, and the braising liquid turns into a delicious sauce perfect for sopping up with crusty bread.
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Get Perfectly Crunchy Slaw Recipe from Food Network
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This soup resulted from having this particular set of veggies in the house at the time. I was cooking for a group of relatives and had to prepare the meal at...
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Get Braised Swordfish Collar With Chorizo and Clams Recipe from Food Network