Category : International Cuisine
Author : Albert
Hits : 3258
Date : 09/10/2004
1/2 kilo chicken (cut into parts)1/2 kilo pork (cut into cubes) 1/2 kilo beef (for stewing, cut into chunk cubes) 4 pieces chorizo bilbao8 cups water1 teaspoon salt 1 bundle onion leeks 6 cloves garlic (minced) 2 tablespoons oil 5 pieces Saba banana 5 pieces boiled potatoes (quartered) 5 pieces boiled sweet potatoes (quartered) 1 cup chickpeas 1 bundle cabbage (sliced) 1 Pinch salt & pepper
1. Boil pork, chicken, beef, chorizo in salted water withonion leeks.2. Lower fire and let simmer until all meat is tender. 3. Take out all the meat, set aside, keep stock. 4. In a casserole, saute garlic, onion, then pour inthe stock. 5. Bring to a boil, add all meat, banana, potatoes, sweetpotatoes and chickpeas. 6. Saeson with salt and patis. 7. Add in the cabbage.8. Serve hot.
Used as you would cooked spinach, good-quality collards will have dark-green colored, broad, flat leaves that are crisp, upright and not wilted.
Tip/Trivia of the Day Archive
Turkey And Cranberry Sandwich