Thursday, January 6, 2011

Collard Greens

Last night's dinner was amazing!  We had Emeril's honey brined pork chops with a Creole mustard reduction sauce, spicy black-eyed peas leftover from New Year's Day, Southern-style collard greens, and buttermilk cornbread.  The flavor combination was crazy good!

I've used the same recipe for collard greens for a few years now and the result is always fantastic.  Even my boys who used to turn their noses up at greens now like these so much they actually go back for seconds!   It must be the bacon in there.  Everything's better with bacon, right?  :)

Here's the recipe:

1 TBSP olive oil
3 slices bacon
1 medium onion, chopped
2 cloves garlic, minced
1 tsp. salt
1 tsp. black pepper
3 c. chicken broth
red pepper flakes, to taste
1 lb. fresh collard greens, cut into 2-inch pieces

1.  Heat oil in a large pot over medium-high heat. Add bacon, and cook until crisp.
Remove bacon from pan, crumble and return to the pan.

2.  Add onion, and cook until tender, about 5 minutes.
Add garlic, and cook until just fragrant.

3.  Add collard greens, and fry until they start to wilt.

4.  Pour in chicken broth, and season with salt, pepper, and red pepper flakes.

5.  Reduce heat to low and simmer for 45 minutes, or until greens are tender.



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