Main Ingredient - Collard Greens
Ruby’s owner Pat Mares serves up some darned good barbecue at her joint on the drag, and collards with caramelized onions is a beloved side dish—perfect with their All Natural Texas Brisket.
Photography by Lucinda Hutson
Photography by Lucinda Hutson
Emerald ribbons of collard greens sautéed with garlic, bits of bacon and sausage, rice, sliced oranges, and farofa—toasted yuca flour flavored with proprietor’s blend of spices—always accompany Sampaio’s fejioada, a traditional Brazilian black bean and pork stew.
Photography by Lucinda Hutson
Photography by Lucinda Hutson
Adapted by Shontae Moeller, owner/chef of Salon du Peasant
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