Thursday, March 21st, 2019
Another addition to the cookbook project — you can see that I did the inks back in 2017, before the universe entirely fell apart around me, and am finally getting the scan edited and ready to share with you.
I get collard greens in my produce box sometimes, and since I don’t like pork we had to google around to find a way to cook them. I discovered that 2 turkey legs is a lot of meat, so we end up doubling up the collards with something else from the box a lot. Rainbow chard is a favorite!
I’m entirely certain that my red beans & rice recipe is Very White so I haven’t included it, as is this one, really, so take it with a grain of salt.
The advantage of this is that all the ingredients are pretty inexpensive, even out here in California. I can usually get a pair of turkey legs for around $5 and make a lot of meals out of this when the turkey meat is chopped up and added back into the mix.