I used the collard from our garden to make this delicious stir fry.
a bunch of collard leaves cut thin
1 tbsp olive oil
1/4 tsp mustard seeds optional
1 tbsp onion sliced
1 green chillie chopped or 1/4 tsp chillie powder
1/4 tsp turmeric
1/2 tsp salt
Massage the chopped collard leaves with the spices, salt and coconut. Heat the oil on medium heat, add the mustard seeds, onion and sauté the massaged leaves until it is soft in low medium heat.
Carapelli Premium 100% Italian Extra Virgin Olive Oil goes with everything, so I liked including it in many food preparations such as cooking, salads and more. This Extra Virgin Olive Oil made from the first cold pressing of the finest 100% Italian olives has a deep velvety green colour, intense, robust flavour and aroma that shows it fabulous quality.
Constantino Carapelli began selling olive oil and grain in his hometown of Montevarchi, Italy in 1893. By 1940, his dream of moving the business to Florence came true. Carapelli’s new Florentine warehouses were supplied with oil directly from the family mill at Ponte e Ema. By the 1950s, Carapelli was a household name.
Today, Carapelli’s state-of-the-art headquarters in southern Florence combines old world craftsmanship and new world standards. They stand behind the quality of their products by testing their packaged products twice a day to ensure the physical and sensory characteristics meet exacting standards.
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