Another Panchoâs location was opened in 1998 at 3440 Geary Blvd. in San Francisco. Pancho worked with Randy at The Cantina, and moved up to San Francisco to help in the opening of Panchoâs. He has over 20 years of restaurant experience. Youâll see him in the kitchen at Roadside BBQ.
Collard greens (collards) describes certain loose-leafed cultivars of Brassica oleracea, the same species as many common vegetables, including cabbage (Capitata Group) and broccoli (Botrytis Group). Collard greens are part of the Acephala Group of the species, which includes kale and spring greens. They are in the same cultivar group owing to their genetic similarity. The name collard is a corrupted form of the word colewort (the wild cabbage plant).
Cooked greens like cabbage count as one cup of veggies. For salad greens, two cups are equal to one cup of vegetables. The true Southern way to cook collards -- or the more peppery mustard greens shown here -- is with chunks of ham or Andouille sausage.Recipe developer Clegg, who calls Louisiana home, creates a similar flavor with turkey sausage or Canadian bacon.This cuts the fat and sodium in this favorite side dish.outhern-style Greens. The true Southern way to cook collards -- or the more peppery mustard greens shown here -- is with chunks of ham or Andouille sausage. Recipe developer Clegg, who calls Louisiana home, creates a similar flavor with turkey sausage or Canadian bacon.