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For a Meatless Flavor Boost

Martha Stewart Living, April 2014

Southern-style collard greens get their signature richness from being cooked with ham hocks or bacon. For a vegetarian version that achieves the same depth of flavor, use a Parmesan rind instead. (It contains umami, the savory taste also found in cured meat.) The rind will hold its shape as the greens simmer, so you can remove it from the pot in one piece when done. Try adding a rind in our recipe for braised collards.

Comments (2)

  • ValarieG 14 Oct, 2014

    Although I'm sure this tastes good, its not vegetarian if the cheese was made with animal rennet, as Pafqmwurmesan Reggiano is.

  • ValarieG 14 Oct, 2014

    The text got garbled: Parmesan Reggiano.