COLLARD GREENS WITH RED ONIONS AND BACON
1/2 pound sliced bacon, cut crosswise into fourths
3 medium red onions, chopped coarse (about 3 cups)
1 1/4 cups chicken broth
1/4 cup cider vinegar
2 tablespoons firmly packed dark brown sugar, or to taste
1/2 teaspoon dried hot red pepper flakes, or to taste
4 pounds collard greens (preferably small leaves), coarse stems and
ribs discarded and leaves and thin stems washed well, drained, and
chopped coarse
In a deep heavy kettle cook bacon in 2 batches over moderate heat until crisp and transfer to paper towels to drain. Pour off all but about 3 tablespoons drippings and in drippings remaining in kettle cook onions, stirring occasionally, until browned slightly and softened. Transfer onions with a slotted spoon to a bowl.
To kettle add broth, vinegar, brown sugar, red pepper flakes, and about half of bacon, stirring until sugar is dissolved. Add about half of collards, tossing until wilted slightly, and add remaining collards, tossing until combined. Simmer collards, covered, 30 minutes. Stir in onions and simmer, covered, 30 minutes more, or until collards are very tender.
Serve collards topped with remaining bacon.
2006-06-09 08:07:41
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answer #1
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answered by Goose&Tonic 6
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2 lbs collard greens, tough stems discarded, leaves chopped
2 Tbsp medium onion, chopped
1 large garlic clove, minced
2 teaspoons bacon fat
2 Tbsp olive oil
2 Tbsp dark sesame oil (Dynasty or comparable)
Chili pepper flakes, a pinch
Salt, a couple pinches
Sugar, a couple pinches
1 Use a large skillet with a tight fitting cover. Melt bacon fat and heat olive oil on medium heat. Sauté onion until transparent, a couple of mintues. Add garlic and and sauté until fragrant, about 20 seconds.
2 Mix in the greens, sesame oil, chili pepper flakes, salt, and sugar. Cover and cook until tender, 8-10 minutes.
Serve with barbecue sauce.
Serves 4.
2006-06-09 15:42:18
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answer #2
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answered by erikamichellepayne 2
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2 lbs collard greens, tough stems discarded, leaves chopped
2 Tbsp medium onion, chopped
1 large garlic clove, minced
2 teaspoons bacon fat
2 Tbsp olive oil
2 Tbsp dark sesame oil (Dynasty or comparable)
Chili pepper flakes, a pinch
Salt, a couple pinches
Sugar, a couple pinches
1 Use a large skillet with a tight fitting cover. Melt bacon fat and heat olive oil on medium heat. Sauté onion until transparent, a couple of mintues. Add garlic and and sauté until fragrant, about 20 seconds.
2 Mix in the greens, sesame oil, chili pepper flakes, salt, and sugar. Cover and cook until tender, 8-10 minutes.
Serve with barbecue sauce.
Serves 4.
2006-06-09 15:36:48
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answer #3
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answered by Slick 5
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After cleaning them very well, cover with water, salt, bacon drippings and or ham hocks. Boil them until done. But ya gotta make hot water cornbread to go along with em. Hope you know that the "pot liquer" is wonderfull over hot water cornbread.
2006-06-09 15:00:20
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answer #4
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answered by thatladybugc 2
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