Buttered toasted rye bread, Swiss cheese, coleslaw, rye bread, Swiss cheese, collard greens, spicy Russian dressing, and another slice of rye on top.

Before we cut into them

  • Zombiepirate@lemmy.worldEnglish
    7·
    3 months ago

    Looks kind of like a vegetarian reuben. Very nice.

    How did you cook the collard greens? Did you use any fat in them?

    • distantsounds@lemmy.worldOPEnglish
      6·
      3 months ago

      Thanks. The collards were simmered for a couple hours. I did some butter, garlic, apple cider vinegar, rice wine vinegar, sugar, crystal, Tony’s Cajun, slap your mama & fake chicken bouillon. I kept this vegetarian, but I’ve done the same with a ham hock in there & chicken stock instead of the fake stuff.

      • Zombiepirate@lemmy.worldEnglish
        3·
        3 months ago

        Sounds great! I’m trying to eat more vegetarian meals, so I’ll certainly try this in the future. Thanks!