I used Panko for breadcrumbs and did the whole
thing in my cast iron pan (aside from boiling the collard greens) so less dishes..
Not exact matches
Best
thing I ate
in 2010 was grassfed cowboy ribeye
pan-seared
in my trusty
cast iron pan from a butcher
in St. Lawrence Market here
in Toronto.
The only way for me to get it the way I like is to cook
things separately,
in a
cast iron pan, at a very high heat, and very quickly.
Since your
cast -
iron pan is already hot and seasoned, why not throw
in a handful or two of spinach leaves to top
things off.
Now it's time to cook: Place two slices of bread mayo side down
in a
cast iron pan that's hot enough to get a good sizzle, but not so hot that the
thing burns.
Plus using a
cast iron pan actually increases the
iron in your food, which is a great
thing for many women who are
iron deficient.