Posted on 04/06/2011 7:06:56 PM PDT by Bean Counter
Chef's tip: don't overcook the bacon. It should be barely brown around the edges and still somewhat raw-looking in the middle.
Ingredients
4 strips thick-sliced bacon, sliced crosswise into 1/2-inch pieces
1 small yellow onion, chopped
2 garlic cloves, minced
2 Tbsp sugar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Several dashes hot sauce
1/4 cup apple-cider vinegar
2 pounds collard greens, stems removed, sliced into 3-inch-wide strips (can substitute kale or chard)
1 cup chicken broth (or water)
Method
1 Heat a large cast-iron 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 have softened and are just starting to brown.
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 amount of liquid is reduced by half, stirring and scraping up any browned bits from the bottom of the pot.
3 Add the collard greens and the chicken broth (or water) and bring to a simmer. Reduce the temp to medium-low. Cook, stirring occasionally, until the collard greens have wilted and have lost their brightness. Season to taste with additional vinegar and hot sauce. Serve with some of the pan juices from the pan.
Serves 6 to 8.
I can hook you up! lol...
I am gardening my tail off this year, lol...
I like collard greens, with corn pone for soppen, and a big cold glass of real buttermilk.
I just put in 4 tomato and 4 jalepeno plants.
Maybe some herbs
Very cool...
Hotsauce for the TexasCowboy Memorial Shoot! I’ll bring chips! and spools!
http://www.freerepublic.com/focus/news/2678308/posts
Oh Tijeris_Slim sends a salsa shipment for every shoot
Do you have a recipe ping list??
Question: Are collard greens the same thing as polk salad?
Hey! That’s kind of condescending........but that is cool. Thanks
My wife cooks up collard greens and I have absolutely no idea where she picks them. Also, my mother-in-law will pick fresh spring alfalfa and make a salad out of them. Flavor is OK but texture is a little “itchy” kind of like nettles.
Here’s the cornbread recipe:
Ingredients-
2 cups yellow cornmeal
2 cups all purpose flour
1 cup sugar
2 tablespoons baking powder
11/2 teaspoons salt
2 1/2 cups milk
1 cup vegetable oil
5 large eggs.
Grease 9X13 inch baking pan.
In large bowl beat milk, eggs, oil. Add dry ingredients and stir till just combined. Pour into pan and bake 40-45 minutes at 350 degrees.
The perfect cornbread.
Great idea.
Gypsy has the kitchen-food list, I’m the keeper of the weekly cooking thread. Hope BC adds this recipe to this weeks thread, looks interesting. Would be great to add to Red Devil’s Weekly Gardening Thread too.
My “basic” cornbread recipe, from my Mom.
Preheat oven and lightly greased black iron skillet to 400 deg.
mix:
1 cup cornmeal
1 cup all-purpose flour
1 Tbl. baking powder
1 tsp. salt
mix dry ingredients then add:
1 egg
and enough milk to make it stir good, not too thick or thin.
pour into hot skillet and bake till nice and brown, usually 15 - 20 mins.
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