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If you think the taste of collard greens is too bitter, this recipe is for you. Orange and greens are an inspirational combo. I had no idea how this recipe would turn out when I found it on the Food & Wine magazine website. All I knew was that it would use 3 items from our recent produce shipment: collard greens, fennel and oranges! Yippee! The orange juice coats the collards and transforms into a sweet glaze. Mike breaded and lightly pan fried some sole filets to go along side. This will grace our table again in the near future.
Filed under: Side Dish | Tagged: Collard Greens with Fennel and Orange Butter, cooking, food, food & wine magazine, sole |
Bay Area Foodie 
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