Cut the loaf of bread by splitting in half lengthwise. Brush the outside of the bread with the melted butter. Place bread onto a sheet tray, cut side up.
In a bowl, combine the remaining ingredients except for the cheese, and mix until smooth.
Evenly spread the butter mixture onto the insides of the bread. Sprinkle with the shredded mozzarella cheese.
Bake for 8-9 minutes, following the instructions below on how to make your garlic bread either soft or toasty.
Once bread is removed from the oven, cut into desired size and serve immediately.
To Make Soft Garlic Bread
After spreading the butter mixture on the insides of the bread and adding the cheese, put the bread halves back together to make the loaf whole again. Cover and wrap the bread tightly with aluminum foil. Place onto the baking sheet to bake.
To Make Toasty Garlic Bread
Line a baking sheet with aluminum foil or parchment paper and pan spray. After spreading the butter mixture on the bread and sprinkling the cheese, place the bread onto a baking sheet. Place on the middle rack of the oven to bake uncovered.
Collard greens is a veggie side dish that some cook on special occasions. But not meeeeee!!! I cook these bad boys once a month!
It’s definitely one of my favorite vegetables to eat (neck and neck with my Slow Cooked String Beans) and gets made in my home as often as once a month. Since I love it so much, it’s a very easy way for me to get some veggies in my system, as I can eat a whole bowl for dinner with no regrets.
How do I make my collard greens taste good?
The 2 keys to making collard greens taste amazing are:
1. The perfect broth – Making a nice flavorful broth for the collard greens is what will give them that perfect taste you’re looking for. Especially with collard greens being a little on the bitter side, a good broth makes a huge difference.
2. Time – This recipe will take at least 2 hours total, but trust me that it is beyond worth it in the end! The combo of making the broth and cooking the greens on low so they’re tender requires a little bit of patience. Mostly because you’ll smell da smellz and want to eat them before they’re done.
How to make collard greens tender
I also add apple cider vinegar to my collard greens. Vinegar helps to tenderize the greens a bit more, while the apple cider gives it another depth of flavor. Adding this while cooking the broth helps to get rid of the strong vinegar taste, so it won’t feel like you’re eating pickled greens.
How to make a vegetarian version of southern collard greens:
This recipe can be made vegetarian (and vegan) as well!
Replace the chicken stock with veggie broth, and omit the turkey and butter. The turkey does add another layer of flavor with it’s smokiness, so either double up on the paprika or add a couple of dashes of liquid smoke so you aren’t missing out!
Making this without the meat also eliminates step #4 of letting the broth cook for 30 minutes before adding your greens. Just make sure those greens are still cooking low and slow for 1.5 hours total!
1lbcollard greenswashed with stems removed and rough chopped
2tbspunsalted butter
Instructions
On medium low heat, add canola oil into a 5qt (or larger) pot. Once warm, add onions and cook for 4 minutes, stirring occasionally.
Add chopped garlic and cook for 1 minute, stirring occasionally.
Pour in vinegar, and let it simmer for 1 1/2 minutes. The amount of vinegar will reduce by half. Pour in chicken stock.
Add remaining ingredients, excluding the collard greens and butter. Cover, and simmer for 30 minutes.
Add collard greens, a couple of handfuls at a time, to submerge the greens into the broth. Once all greens have been submerged, turn the heat up to high to bring to a quick boil. Then, bring the temperature down to low. Cover and cook for 1 hour, stirring occasionally.
Remove the turkey neck from the pot with a fork or tongs onto a plate. Let it cool for about 5 minutes, and pick the meat off the bone. Be sure to leave behind and gristle or tendons.
Add butter and the picked turkey meat back into the pot, cover, and cook for an additional 20 minutes.
Remove from heat. Spice level can be adjusted by adding more red pepper flakes. Greens can be served right away. Enjoy!
Notes
Optional – add the picked turkey neck back into the greens on step 7. This will keep adding flavor to the broth!Recipe can be made vegetarian by omitting the turkey neck, and replacing the chicken stock with veggies stock. This can also be made vegan by omitting the butter.
Listen….when I tell you this is the easiest recipe I’ve ever posted, trust me. You’ll make this once, and you’ll never buy ranch dressing again!
Especially when you can take this recipe and adjust it to your liking by adding more spices, herbs, and garlic (psst….add some garlic confit to kick it up a notch).
The shelf life of homemade ranch dressing
Store the prepared ranch dressing in an airtight container.
The fresher the ingredients are when used, the longer the shelf life will be. But typically, the shelf life is 3-4 weeks. The recipe makes 2 cups of dressing, which can be cut in half if you do not think you’ll use the full amount within a month.
Do I have to use fresh herbs for homemade dressing?
Fresh herbs is not something that everyone has on hand. And for some, purchasing fresh herbs to use once may be a waste.
Luckily, the fresh herbs can be swapped for dried! Fresh herbs will always taste better. But in a pinch, dried herbs will get the job done, and lasts much longer too!
It’s not my thing, but if you’re a fan of ranch on your pizza, making it from scratch is a great way to go. And of course, it’ll be great on salads for those looking to be #fakehealthy.
In a medium sized bowl, combine all ingredients with a whisk.
That’s it! Those are the steps!
Notes
Store prepared dressing in an airtight container in the fridge.Shelf life is 3-4 weeks. The fresher the ingredients, the longer it will last.Dried herbs can replace fresh herbs for this recipe.
