Fried greens are a staple in my kitchen. I love the way it brings a nice balance of the earthy, fresh, crunchy, mild sweetness of the greens, and the crunchiness of the fried onions. There’s a great balance there.

Well, it’s not really a staple, but I’m really happy with the way fried greens are making a comeback. I love the way they are a unique and delicious way to eat a root vegetable with some crunchy texture. I’ve been eating them for breakfast, lunch, dinner, and as snacks.

Fried greens are a great addition to any salad. I love their crunch on a salad, the way it changes the mouthfeel of the vegetables, the way it gives the salad a little crunch and salt and pepper, and the way it makes you feel that the vegetables are good to eat.

Fried greens are great as a side for a sandwich, a dip for a salad, or a side dish. They are also great for making a side dish when you have a hankering for something sweet. As a side dish, fried greens are simply delicious. They are one of the easiest and most delicious vegetables to make and are great for a variety of uses.

If you’ve never tried fried greens before, I suggest first getting a bunch of different greens and then adding them all to a pot. You’ll want to start with as much flavor and variety in the greens as you can since you’re going to need all of them to make the dish you’re going to eat. Use your favorite greens. I used arugula, tatsoi, watercress, and fennel.

What I like to do is marinate the greens in a jar of oil for 12+ hours. If youre starting with a bunch of greens, make sure you go easy on the oil because it can cause the greens to get a bit soggy.

Fried greens are a great way to use them up. Especially when youre in a hurry. The marinating keeps the greens tender and adds some nice flavor to the dish.

I ate a lot of fried greens when I was growing up, so I used to pickle them as a kid. If you haven’t started doing that with your greens make sure you use a very high quality oil. I used to use olive oil and not a vegetable oil because even vegetable oils are pretty high in saturated fats and can be pretty unhealthy.

The recipe for fried greens is pretty easy, in fact it is a bit of an acquired taste. You can make a big batch of them and keep a supply on hand, especially if you are a fried greens addict like I am. The key is to get the greens very thinly sliced so that the juices don’t run. I used to cut my greens as thinly as I could so they wouldn’t touch each other and I could still eat them.

Once you cook the greens, you have to cook them with a bit of butter in order to get a good crispiness to them. You can add salt to the butter as well, but that makes the greens taste kind of bland. The best thing to do is to toast the greens in a skillet. Just remember to keep them under a very low amount of heat so that the juices dont run.

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