7 collard mexican Recipes

cooked brown rice, salsa, ground cumin, canned refried beans, frozen corn kernels, thawed, canned green chili peppers, mild, diced, chili powder, frozen chopped spinach or 10 oz collard greens, thawed and set to drain in a strainer over a bowl, low-fat shredded cheddar cheese, divided, cilantro, fresh, chopped (optional, for garnish )

achiote (annatto) seeds, cumin seeds, whole allspice, whole black peppercorns, dried oregano (preferably mexican ), garlic cloves, salt, fresh orange juice, fresh lime juice, olive oil, whole chicken legs (1 3/4 lb total), separated into thighs and drumsticks, collard leaves , stems trimmed flush with leaves, accompaniments: 2 cups cooked white rice ; pickled onions

poblano pepper, boneless pork shoulder, trimmed and cut into 1/2-inch cubes, chicken broth, divided, loosely packed chopped collard greens, chopped red onion, chopped tomatillo, chopped fresh cilantro, chopped jalapeno peppers, dried mexican oregano (such as mccormick s), garlic cloves, chopped, black-eyed peas, rinsed and drained, salt, black pepper, lime wedges

poblano pepper, boneless pork shoulder, trimmed and cut into 1/2-inch cubes, fat-free , less-sodium chicken broth, divided, loosely packed bagged , prewashed, chopped collard greens (about 8 oz), chopped red onion, chopped tomatillos, chopped fresh cilantro, chopped jalapeno pepper, dried mexican oregano (such as mccormick s), garlic cloves, chopped, black-eyed peas, rinsed and drained, salt, black pepper, lime wedges

swiss chard or 1 bunch collard greens or 1 bunch mustard or 1 bunch beet leaves or 1 bunch spinach, about 12-oz ., touch stems removed, olive oil, onions or 2 small , sliced 1/4-inch thick, garlic cloves, peeled and minced, red pepper flakes, chicken broth or 1/2 cup vegetable broth or 1/2 cup water, corn tortillas, mexican queso fresco (feta is a nice substitute) or 1 cup fresh cheese (feta is a nice substitute), chipotle salsa