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$1.96 per serving
1 likes
Ready in 1 hour and 45 minutes
Spoonacular Score: 83% 
If you have approximately 1 hour and 45 minutes to spend in the kitchen, Collard greens with white beans and sausage might be an outstanding gluten free recipe to try. One serving contains 701 calories, 36g of protein, and 31g of fat. For $1.96 per serving, you get a side dish that serves 4. It is brought to you by Foodista. 1 person has made this recipe and would make it again. Not a lot of people really liked this Southern dish. If you have lime zest, onions, collard greens, and a few other ingredients on hand, you can make it. With a spoonacular score of 74%, this dish is pretty good. Stewed Collard Greens And White Beans, Collard Greens And White Beans Quesadilla, and Collard Greens and Beans are very similar to this recipe.
Riesling, Sparkling Wine, and Zinfandel are my top picks for Collard Greens. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. The J.J. Prum Wehlener Sonnenuhr Auslese Riesling with a 4.4 out of 5 star rating seems like a good match. It costs about 40 dollars per bottle.
The quality was great in 2011 and thankfully the quantities were also good. The 2011 wines possess an outstanding balance: their ripe acidity is already well integrated, just as the fruit aromas and flavours, and the pronounced fine minerality. The characters of the different vineyard sites are expressed beautifully in this vintage.
» Get this wine on Wine.com
Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit
If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.
Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).
Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.
Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).
An average lime yields about 1.5 to 2 teaspoons of lime zest. If you're making key lime pie or something and end up with more zest than you need, freeze it!
You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.
If you find that you're always missing lime zest, purchase lime extract and substitute a 1/2 teaspoon extract for every tablespoon zest.
The average fresh lime contains 2 tablespoons of lime juice (just in case you are substituting bottled lime juice).
Beans freeze well, so don't throw out your leftovers!
Since pesticide residue is most likely to be stored in the skin/rind, it might be advisable to buy organic limes if you're using them for zest.
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