Collejas is a delicious edible wild plant, which appears in the dead of winter, on the roadsides.The collejas are a typical dish in Córdoba.You eat them at lunch.
INGREDIENTS:
Collejas
Eggs
Garlic
Extra virgin olive oil
Salt
Collejas
Eggs
Garlic
Extra virgin olive oil
Salt
PREPARATION
I have not put amounts because it depends on the amount of collejas to be achieved, these were the first, and few persons ... about 250 g, not weighed, but occupied as a pan of espincas bosa tender.
First wash very well, separate the leaves from the stems and the leaves eleiminan are damaged. It gets a frying pan with a few tablespoons of oil and fry some chopped garlic. When added collejas gold, they put a little salt and sauté. And when well fried, add the beaten egg with a little salt and curdles slightly.
I have not put amounts because it depends on the amount of collejas to be achieved, these were the first, and few persons ... about 250 g, not weighed, but occupied as a pan of espincas bosa tender.
First wash very well, separate the leaves from the stems and the leaves eleiminan are damaged. It gets a frying pan with a few tablespoons of oil and fry some chopped garlic. When added collejas gold, they put a little salt and sauté. And when well fried, add the beaten egg with a little salt and curdles slightly.
1.Where are originate the collejas?
a. From Málaga.
b. From my house.
c. From Córdoba.
d. From Madrid.
2.What are collejas?
a. Vegetable.
b. Meat.
c. Fish.
d. A legume.
3.When you eat them?
a. In breakfast.
b. In dinner.
c. It doesn't eat.
d. In lunch.
Clara Serrano Garrido
Marina Castillo Fuentes
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