Lorene's Produce Picks
BEER & WINE
Long a staple of soul food, collard (also called collard greens and just plain collards) is a variety of cabbage that doesn't form a head but instead grows in a loose rosette at the top of a tall stem. It's often confused with its close relative kale and, in fact, tastes like a cross between cabbage and kale. Refrigerate collard in a plastic bag three to five days. The Southern style of cooking the greens is to boil them with a chunk of bacon or salt pork. They can be prepared in any manner suitable for spi
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Alexia - Roasted Straight Cut Fries with Sea Salt
Unit: 32 oz.
NIMAN RANCH- Petite Ham (Nitrite & Nitrate Free)
Unit: 2 lb.
Bamboo Cutting/Serving Board & Laguiole Cheese Knife
Unit: 1 ea.
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