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have graced many of our kitchens because of their powerful and compact designs.

extra-virgin olive oil (plus 2 tablespoons).4. shallots (3/ cup halved and thinly sliced).

green cabbage (9 cups cored and sliced 1/4 inch thick).collard greens (12 cups stems discarded, leaves sliced 1/4 inch thick).In a small bowl, combine the parsley, minced garlic, lemon zest, 3 tablespoons of the lemon juice and 6 tablespoons of the olive oil.

Season with salt and black pepper and mix well..In a large pot, heat 2 tablespoons of the olive oil.

Add the shallots and sliced garlic and cook over moderate heat, stirring occasionally, until light golden, about 5 minutes.

Add the green cabbage, collard greens and the remaining 2 tablespoons of olive oil and season with salt and black pepper.Starting with smaller pieces shortens the overall blend time, reducing the chances of overdiluting the drink.

This recipe is scaled to serve two people, as the small volume of a single serving can make it hard to blend..The 7 Best Alternatives to Campari for a Negroni, According to Bartenders.

Place ice, Campari, gin, orange juice, and vermouth in a blender; process until smooth, about 30 seconds.. Divide evenly among 2 rocks glasses, and garnish with orange slices.. Jennifer Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley.The creamy, red wine-tinged rice gets adorned with mixed wild mushrooms and shallot sautéed in butter.Freshly grated Parmesan brings even more umami goodness to the dish.. Cook Mode.