Südstaaten-Kohlblätter erhalten ihren charakteristischen Reichtum durch Schmorbraten mit Schinken oder Speck. Für eine fleischlose Geschmacksverstärkung verwenden Sie stattdessen eine umami-verpackte Parmesan-Rinde (für eine rein vegetarische Version finden Sie eine ohne Lab hergestellt). Die Rinde wird ihre Form beibehalten, wenn die Grüns köcheln, so dass Sie sie aus dem Topf in einem Stück entfernen können, wenn Sie fertig sind.
This text is in German and talks about how to give Southern-style collard greens their characteristic richness by simmering them with ham or bacon. For a meatless flavor boost, the recipe suggests using a umami-packed Parmesan rind instead (making sure to find one made without rennet for a fully vegetarian version). The rind will hold its shape as the greens cook, allowing you to remove it in one piece when youre done. The recipe also includes directions for seasoning the collards with red pepper flakes, white wine vinegar, salt, and pepper, and serving them with hot sauce if desired. Overall, this sounds like a delicious and creative twist on a classic dish!
27.04.2023 @ 06:43
This text is in German and talks about how to give Southern-style collard greens their characteristic richness by simmering them with ham or bacon. For a meatless flavor boost, the recipe suggests using a umami-packed Parmesan rind instead (making sure to find one made without rennet for a fully vegetarian version). The rind will hold its shape as the greens cook, allowing you to remove it in one piece when youre done. The recipe also includes directions for seasoning the collards with red pepper flakes, white wine vinegar, salt, and pepper, and serving them with hot sauce if desired. Overall, this sounds like a delicious and creative twist on a classic dish!