1 (8 ounce) package asparagus
1/2 cup collard greens
1/2 cup white sugar
1 tablespoon lemon juice
1 tablespoon olive oil
2 tablespoons dried basil
1 tablespoon red wine
1 tablespoon olive oil
1 teaspoon dry seasoning salt
1/2 teaspoon dried oregano
1 teaspoon garlic powder
salt to taste
1/2 teaspoon bitter orange peel (optional)
3 potatoes, peeled and cubed
Preheat oven to 450 degrees F (230 degrees C). Lightly grease a large shallow baking sheet or line with aluminum foil.
Melt butter in a large skillet over medium heat. Saute asparagus, greens and sugar in a coat and lemon juice in a small bowl; stir until tender. Watch Now
Meanwhile, break English into a saucepan over medium heat and pour in water; simmer until tender. Remove from heat and stir in vinegar, seasoning salt, dried oregano, garlic powder, salt and excess dry salt. Water can be added.
Meanwhile, drizzle olive oil into pan. Saute garlic in skillet until tender. Stir in vinegar, seasoning salt, powdered parsley and 1 teaspoon salt. Watch Now
Meanwhile, cook potatoes until tender while making sauce. Watch Now
Arrange a few cubed potatoes on prepared baking sheet. Season with salt, pepper, oregano, and garlic powder.
Bake 20 minutes or until potatoes are just tender. Cool 5 minutes on baking sheet before serving. Garnish with raisins if desired.
⭐ ⭐ ⭐ ⭐