Sunday, July 29, 2012

Collards




Yesterday I spent most of the day working in the Potager Garden. Two years ago I added a few vegetables to this garden, just to make it a true Potager Garden. Now I am loving having my own earth to table fare, so more flowers are being moved to make way for veggies!

I worked on lining the path, digging up the last of the radishes, mulching, and picking all the yummy Roma tomatoes. I really need to harvest the collard greens, they are beginning to suffer from the summer heat. So the search for collard greens recipes begins. Here is one I tried last night, It got a A plus rating from my husband. Enjoy!

Collard Greens with Bacon Recipe

Ingredients
4 strips thick-sliced bacon, sliced crosswise into 1/2 inch
1 small yellow onion chopped
2 garlic cloves,minced
2 tbsp sugar(I use Splenda)
1teaspoon kosher salt
1/2 teaspoon pepper( freshly ground)
Several dashes hot sauce
2 pounds collard greens ( stems removed, sliced into 3 inch wide strips)
1 cup chicken broth

1 Heat a large skillet on medium heat. Cook the bacon in the skillet until it just begins to brown around the edges, stirring occasionally. Add the onions and cook until they are soft. Just about 1 minute

2 Add the garlic, salt, pepper, sugar, and hot sauce. Cook until the garlic becomes
fragrant, about a minute. Add the vinegar, bring to a simmer, and cook until the liquid is reduced by half, stirring and scraping up all the brown bits off the bottom of the pot.

3 Add the collard greens and the chicken broth and bring to a simmer. Reduce the temp to medium-low. Cook, stirring occasionally until the collards have wilted and have lost their brightness. Season with additional vinegar and hot sauce. Serve with some of the pan juices.


Recipe adapted from Chef Donald Link, of Herbsaint and Cochon in New Orleans













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