Thursday, December 08, 2005

Kickin' Collard Greens & Reminder for Tomorrow's HCE #1 Second Installation!

Here is a recipe that I tried out on Tuesday night. I thought that it came out really well, but I have reduced the salt (it really needed to be reduced).

Here are the raw collard greens:


Here is the salt pork that I used instead of bacon:

Here are the greens cookin:


And the finished product:


Kickin' Collard Greens

INGREDIENTS:

1 tablespoon olive oil
3 slices bacon (I used 1/2 package of salt pork)
1 large onion, chopped
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon pepper
1 cup chicken broth
2 cups water (recipe originally called for all 3 c. of liquid to be broth, but it was way too salty)
1 pinch red pepper flakes
1 pound fresh collard greens, cut into 2-inch pieces

DIRECTIONS:

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. Add onion, and cook until tender, about 5 minutes. Add garlic, and cook until just fragrant. Add collard greens, and fry until they start to wilt.

2. Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.

They were yummy! I had never eaten collard greens before, but I would definitely make them again. I found that it didn't quite take as long as the recipe called for to get them tender. They would be great with some fried chicken and mashed potatoes!

Don't forget to participate in tomorrow's Holiday Cookie Exchange #1, second edition. Come and get some good ideas for your own family and share a few, too!

6 comments:

Kristi said...

This looks really healthy! I need to eat more greens. I just don't like them all that much. My eating habits are very...childlike. ;)

Champurrado said...

I cook kale, swiss chard and spinach similarly. I use pancettta in lieu of other smoked meats and add a good deal of stock as a base. The hassle of messing up a large dutch oven is usually forgiven after the greens hit the taste buds.

Nice site you keep here.

Dawn said...

Kristi, am I going to have to hide some spinach in your mashed potatoes to trick you into eating it? LOL! I really like a lot of vegetables, my problem is that I just don't think of fun ways to cook them, so I don't buy as many as I should.

champurrado, thanks for stopping by! I liked the flavor I ended up with using the broth, but even with low sodium it was still too salty (and I like savory foods). The overall flavor was definitely good tho. I will have to give kale and swiss chard a try.

Melissa CookingDiva said...

Dawn: I'll post my cookies tomorrow. No more ants! No more excuses. Its cookie time tomorrow :) Yes!

Kristi said...

LOL-yup. 'Cause that's the only way I'd eat spinach.

I'm so excited! I'm participating in HCE tomorrow! I even had my husband borrow his school's digital camera, so I can post pictures right away. Can't wait to see what everyone else makes.

Dawn said...

Melissa, I'm so glad to hear that you are officially "ant free"!

Kristi...if you're husband doesn't know what to get you for Christmas yet, well, let's just say he's not paying attention!