One of my favorite vegetable dishes growing up was collard greens. There are several health benefits to eating collard greens such as getting beta-carotene, vitamin k, vitamin c and antioxidant. Often referred to as "greens", it is known to help prevent certain types of cancer and anti-inflamatory diseases. We have collected the most delicious and best selling recipes from around the world. Enjoy!
Mark Bittman's handy, healthy guide to greens—now back in print!
Mark Bittman is one of the nation's best-known and most widely respected food writers. The author of the legendary How to Cook Everything and How to Cook Everything Vegetarian, he's a master of the art of simple, healthy home cooking. In this new reissue of Leafy Greens, he describes and explains more than 30 different types of greens—from arugula to kale to wakame (a sea vegetable)—and offers healthy recipes for each green along the way. As one blogger celebrating the book recently put it, "it demystifies obscure greens and celebrates overlooked ones."
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.Introduction
I paid $5000 for the recipes your’re going to get for $9.99! That’s an excellent investment on your part. My customers loved my barbecue. I’ll never forget the time a customer came in and asked that I suggest something. Now, I’m partial to Hickory flavored BBQ sauce and pulled pork mixed in, but I wanted the people from RI to try Carolina style BBQ sauce so I suggested it, and he said, “I’ll try it.” Please understand when your trying to build a business you must put your best foot forward at every opportunity. When he finished his sandwich, I asked him how it was and he said:
“That was the best fucking sandwich I ever had in my life!”
The real Chefs like myself, always make things with pride weather we are cooking at home, or getting paid $2.13 cents an hour, my 2nd job at the then Sambo’s in Smithfield, or $80,000 a year I made as a Food Service Director. I’ve always looked at eating as an event. Something special.
My first restaurant job was with Lang Wilby at the Vineyard Italian Restaurant, in Johnston, RI on Hartford Avenue. The very first night I worked, Lang placed a pot of freshly cooked Cheese Ravioli’s on the floor near my pots and pans sink. They were in cold water, cooling. My mouth started watering because Cheese Ravioli are my favorite, not to mention freshly cooked pasta. So I ate or rather inhaled 6 or 8, I don’t remember. Lang asked me if I ate any of them and I said “No.” Yep, I lied. Sorry, Lang. But I did learn a lesson. Count everything from then on to make money and be consistent.
This was my second Rubbin Butts restaurant I opened in less than a year and most of you are wondering why I’m not in business any more. I had great food. Just take a look at the pictures of the actual statements that customers wrote on the walls of my restaurant.
Writing on the walls started at my first place in NY, so I decided to carry on that tradition in my second place, in the state I was born in. Rhode Island.
Getting to the reason I closed. I closed because I was in a lot of pain because of the Cerebral Palsy I was born with, waiting on money from the sale of my first Rubbin Butts and I involved my immediate friends and family in the business. I honestly set out to build a business, help others, and provide jobs, but my inexperience in the private sector of business got the best of me. Also, I had the opportunity to bring on 2 great gentlemen as partners, Jim and John and I did not. That was a mistake. It was my fault no one else’s. The heart says go, yet the legs couldn’t keep up.
Sadly, 2 of my contractor friends who worked on my Rubbin Butts in Rhode Island passed since then. Ronny and Peter, may they RIP. At the end of the day, I’m thankful that I got to spend some time with Ronny and Peter. Good men.
These recipes and techniques are authentic.
This book is dedicated to my Dad, Louie Cal and my Mother, Elaine, who opened her own breakfast restaurants in North Providence, RI.
