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October 30, 2010

As I mentioned before, our first produce delivery led us into our first attempt at a great southern tradition – Collard Greens. This was a first for both of us, and like most recipes we try, we ad-libed with what we had around. No ham hock laying around the fridge just waiting for your next batch of collards? Bacon to the rescue!

The gist of this recipe comes from a great one by Tyler Florence – Collard Greens

First, prepping the greens. The greens need to be well rinsed, probably multiple times, as they are typically very sandy.  Remove the leaves from the stalks, which are tough and no good, and then tear the leaves into big pieces. 

Next start your (in this case) bacon going in a stock pot, along with a few cloves of chopped garlic, 1 chopped onion and a couple bay leaves.

Cook until the onions are translucent, then add the greens. Give them a good smash, its going to look like it wont all fit, but trust me, it will. Add chicken broth and a little cider vinegar, cover and bring to a boil.

Stir, turn down to a simmer, cover and let it do its thing for 45 minutes. Season with salt and pepper, let it go for a few minutes more, then enjoy! Don’t toss the broth, because its the best part! I had a hard time restraining myself from pouring it in a glass and drinking it, its that good (and full of nutrients I am sure! well… aside from the bacon fat….).  We served our collards with a lightly crusted, broiled sea bass. This picture doesn’t even begin to do it justice, but it was amazing.

Anyone have any other great uses for collard greens, or “secret ingredients” you like to add? There has got to be more to do with these things! May try this one next time – Wild Mushroom Bundles.

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