Add Collard Green recipe (#518)

src/belgian-pear-syrup.md

@@ -7,9 +7,9 @@ A delicious syrup that can be eaten on bread and used in a multitude of recipes.
 
 ## Ingredients
 
-- 7 pears (quality doesn't matter, you can argue that overripe pears are better because they have more suggar content)
+- 7 pears (Quality doesn't matter; you can argue that overripe pears are better because they have more sugar content.)
 - 3 apples
-- a small handfull of dates, raisins, dried appricots or prunes (optional, you can experiment with these they can bring some nice flavors)
+- a small handfull of dates, raisins, dried apricots or prunes (optional — you can experiment with these; they can bring out some nice flavors.)
 - 150 grams sugar
 - 1 glass of water
 - find sieve or cheese cloth
@@ -17,18 +17,18 @@ A delicious syrup that can be eaten on bread and used in a multitude of recipes.
 
 ## Directions
 
-1. Wash the outside of the fruit with water and cut it in 8 medium sized pieces, you don't have to core or deseed the fruit everything can go in the pot.
-2. Place the fruit in a large pan with a thick bottom so you get even heat, i suggest you place the pears on the bottom since they don't burn as fast, add the glass of water.
-3. If you are using them add the dried fruits at this point.
-4. Put the heat as low as you can get it and let it all slowly stew for 3 hours, stiring every now and then.
-5. At this point you can boil your glass jars to sterilize them, place them on a clean, dry towel.
-6. When the fruit is done cooking for 3 hours grab your sieve or cleese cloth and place it over a bowl, run your fruit through it until you have extracted all the clear liquid, you can discard the pulp.
-7. Quickly rins the pot with water so its clean and add the fruit liquid back, put back on the stove.
-8. Add the sugar, add a bit less sugar if you also used dried fruits.
-9. Cook for another 2 hours, after that stir every so often, Be careful with the stirring if you stir too often it might caramelize too quickly.
-10. After two to two and a halve hours your syrup should be nearly done
-11. At this point its up to you on how thick you want your syrup to be, a good way to test the viscosity is to drop a little bit on a cold plate or your countertop to see how it is at room temperature.
-12. when you are happy with the viscosity poor the syrup into your sterilized jars and immeadiatly seal them.
+1. Wash the outside of the fruit with water and cut it in 8 medium sized pieces. You don't have to core or deseed the fruit; everything can go in the pot.
+2. Place the fruit in a large pan with a thick bottom so you get even heat. I suggest you place the pears on the bottom, since they don't burn as fast. Add the glass of water.
+3. If you are using them, add the dried fruits at this point.
+4. Put the heat as low as possible and let it all slowly stew for 3 hours, stirring every now and then.
+5. At this point, you can boil your glass jars to sterilize them. Place the sterilized jars on a clean, dry towel.
+6. When the fruit is done cooking for 3 hours, grab your sieve or cheese cloth, and place it over a bowl, run your fruit through it until you have extracted all the clear liquid. You can discard the pulp.
+7. Quickly rinse the pot with water until clean and add the fruit liquid back. Place back on the stove.
+8. Add the sugar. Add a bit less sugar if you also used dried fruits.
+9. Cook for another 2 hours. After that, stir every so often, Be careful with the stirring; if you stir too often, it might caramelize too quickly.
+10. After two to two and a half hours, your syrup should be nearly done.
+11. At this point, it's up to you on how thick you want your syrup to be. A good way to test the viscosity is to drop a little bit on a cold plate or on your countertop to see how it is at room temperature.
+12. When you are happy with the viscosity, pour the syrup into your sterilized jars and immediately seal them.
 
 ## Contribution