Collards with Double Garlic

From How To Cook Everything: Simple Recipes for Great Food

Cookbook

Author(s): Mark Bittman, Alan Witschonke

Page 562

Cuisine: North American

Course: Sides

Reviews

1 reviews, average rating 4.0 / 5

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16 years ago

★ ★ ★ ★ ★ 4/5

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A very delicious side. It was very spicy which is nice with some nice mild, creamy or lemony dishes.

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