Guys! I’m so excited about this! You know Ree right? Well she just released a new cookbook called The Pioneer Woman Cooks: A Year of Holidays: 140 Step-by-Step Recipes for Simple, Scrumptious Celebrations. And let me tell you, it is gorgeous. The book is organized in holidays from New Year’s Day to New Year’s Eve. And today I am giving away THREE SIGNED copies. Pretty awesome huh?
I have spent a lot of time basically drooling over this book ever since I laid eyes on it. There are so many delicious looking recipes in it. From Black Eyed Pea Salsa for New Year’s to Watermelon Sangria for the 4th of July to Oyster Dressing for Thanksgiving and Prime Rib for Christmas dinner. Each recipe is of course accompanied by Ree’s signature gorgeous step-by-step photos.
Speaking of gorgeous photos, there are plenty of her life on the ranch scattered throughout that makes this city girl rethink the whole big city life.
Basically this book is a must have. That’s it and that’s all folks.
And when you get your hands on a copy, this collard greens recipe is a must make.
I am in the process of planning our Thanksgiving dinner so when I sat down with my cup of tea and Ree’s book, I was looking for side dish recipes to serve. There are so many in there that look good, but around here we love, love, love our greens so when I saw her recipe for Collard Greens cooked with bacon and vinegar I was all over it. And when I saw the suggestion to mix collard greens and kale I swooned.
And then I made it.
And then we ate it. All of us. Every. Last. Bite.
Ree says they are good for the soul and boy is she right.
And now I am giving you a chance to win a copy of this gorgeous book, all you have to do is leave a comment below telling me your all time favorite holiday dish. It doesn’t have to be Christmas or Thanksgiving, any dish from any holiday.
One entry per person.
Winners will be picked at random and must respond within 48 hours or I will have to pick another winner.
Can only ship to US Mailing addresses.
Giveaway ends 11/13/13 at 5:00PM PST.
Ree is generously donating the signed copies of the books for this giveaway. I also received a copy. I have not been compensated for this post and all opinions are my own.
Separate collard and kale leaves. Remove and discard the stalks.
Place the bacon in a skillet over medium heat and cook until the fat is rendered and the bacon is halfway cooked.
Add the garlic to the pan and cook, stirring for another minute.
Add in the greens. Start tossing the greens gently with tongs adding vinegar as you toss them. Season to taste with salt and pepper. Serve when they are halfway wilted.