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Cast Iron Collard Greens
Cast Iron Collard Greens
INGREDIENTS
DIRECTIONS
Preheat oven to 350 degrees. Add a drizzle of oil to a cast iron skillet (or any oven-safe heavy pot or pan) over medium heat. Add onions and celery and cook for a few minutes to soften them, being careful not to brown them.
Add in garlic and cook for another minute. Then add vinegar and use the liquid to deglaze pan, scraping up any stuck bits.
Add spices and stir well. Then chop well-washed collard greens and add to pan along with tomatoes. Stir together, cover with heavy lid or foil and bake at 350 degrees Fahrenheit for 30 minutes.
Remove lid or foil, stir in cream, and return to oven, uncovered, for fifteen minutes.
Season greens with salt and pepper and serve with hot sauce over rice or as a side dish.
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Giada’s Turkey Bolognese
Giada’s Turkey Bolognese
INGREDIENTS
DIRECTIONS
Heat the oil in a heavy large frying pan over medium heat. Add the onion and garlic and saute until translucent, about 5 minutes. Add the carrot and celery and saute until the vegetables are tender, about 5 minutes. Add the turkey and saute 1 minute. Add the marinara sauce. Decrease the heat to medium-low and simmer gently for 15 minutes to allow the flavors to blend, stirring often. Stir in the basil. Season the sauce, to taste, with salt and pepper. (The sauce can be made 1 week ahead. Cool the sauce completely, then transfer it to a container and freeze for future use. Bring the sauce to a simmer before using.)
Meanwhile, cook the spaghetti in a large pot of boiling salted water until just tender but still firm to bite, stirring often, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Add the pasta to the sauce and toss to coat, adding enough reserved cooking liquid to moisten as needed. Serve with the Parmesan
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Easy Leftover Turkey Pot Pie
Easy Leftover Turkey Pot Pie
INGREDIENTS
DIRECTIONS
Preheat oven to 350 degrees F.
Melt butter in saucepan and cook chopped onion until tender. Stir in celery and carrots and cook for 2 minutes. Stir in flour and cook for 2 minutes. Add chicken stock and bring to a simmer. Add potatoes and simmer until tender. Stir in turkey, parsley and peas. Pour mixture into casserole. Top with pie crust and brush with egg. Bake for 30 minutes until crust is golden.
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