Ten years ago, I was given the wonderful opportunity to work with King Features Weekly to create a Kitchen Divan! Food and lifestyle. Editor Jim Clark has helped me with 800 words, including recipes, to create a user-friendly and fun format every week and every year.
This is the last column for King Behaviors, and I thank Jim for such an unusual editor, King Behavior Weekly staff and all of you for your interest and support in your work. I enjoy reading your emails, searching for recipes you like and missed, and answering questions about your cooking problems.
I feel that I have made thousands of new friends over the years. Thank you all for the privilege of doing what I love and for being able to share my thoughts and new discoveries with you every week. When I started the kitchen diva column, I was moving into the world of cooking after writing more than 100 children’s books and visiting schools and speaking at literacy conferences throughout the United States and Europe.
My love affair is by studying the history of cooking, writing about food, creating recipes, publishing recipes and making recipes like Kitchen Diva! Considering that I had never prepared a great meal, it was unusual. My mother, Angelina, is one of the many talented cooks in the arts, so I never felt the need to try to cook anything when I was growing up.
It was my job change stimulus that I decided to supplement my income by baking and selling my amazing beauty. Instead of baking and selling cakes, my sister Sandra suggested that I write a recipe book containing your recipe. With the help of my mother and sister, Marcia, I created my first recipe book, The African American Kitchen, and taught myself how to cook in the learning process.
I did not know how tiring, expensive (we bought all the ingredients and tested more than 150 recipes) and how this recipe book would be challenging. I spent two years studying Africa, South America, the Caribbean, the old South “receipts and scripts,” and the melting pot and food that influenced the way we eat in America today.
In addition, over the past two decades, I have seen the effects of recipes that have been passed down from generation to generation and for the sake of loved ones, bringing together a family or making new friends. It was those recipes that kept me well in the tragic and heartbreaking national and personal events of last year’s epidemic.
Jim Amden, my editor at King’s Behaviors, took over the management of health care, the distribution of textbooks, nonprofit education, health and social work. Service Agency. Last year, we were able to distribute hundreds of ready-made meals and buy packaged and packaged food to families in apartments in apartments in the disaster-stricken communities here in Austin, Texas. I want to spend more time running our nonprofit health service and teaching and empowering people all over the world to fight diabetes and food-related illnesses.
So, dear readers, let me share with you one of my favorite, favorite recipes for my mother Anlelin. Enjoy, and see you soon!
Angeline simple collar greens
1 large set (about 10 ounces) chilled green
3 tablespoons olive or vegetable oil
1 red bell pepper, seeds, ribs removed and finely chopped
1 yellow onion, peeled and thinly sliced
1 tablespoon garlic flour
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon cayenne pepper
2 tablespoons balsam or red wine vinegar
1. Wash the greens with cold water to remove any dirt. Cut thick central ribs from cold greens. Arrange the leaves on top of each other. Roll the cigar from one end to the desired shape, then cut the greens into thin slices about 1/8 inch wide and cut them long again.
2. Place a large, heavy-bottomed craft at medium and high temperature. Add the olive oil and heat for a minute. Add the greens and all the remaining ingredients except vinegar. Cook the greens, stirring every 30 seconds, to combine the ingredients and cook for 8 to 10 minutes.
3. Transfer the lids to a bowl, sprinkle with vinegar, stir and serve immediately. Uses 4.
Angela is an award-winning children’s author, historian and author of seven recipes. Her website is www.divapro.com. © 2021 King Features Sind., Inc.