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Add the tomatoes, crushed red pepper, and a generous pinch of salt; cook, stirring occasionally, until the tomatoes break down and form a sauce, 20 minutes.

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.

Cook over moderately high heat, stirring, until the collards and cabbage are wilted and crisp-tender, 7 to 8 minutes.

Stir in the crushed red pepper and the remaining 1 tablespoon of lemon juice.Scrape the mushrooms into the risotto and stir in the cheese and parsley.

Intense, blackberry-scented red from Rosso Conero in Italy's Marches region..Originally appeared: February 2009.The white elephant gift exchange will be here before you know it, so it's a good idea to get ahead while quick delivery is still an option.

Many people end up buying a safe pick like a. coffee mug.affordable wine glass.