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Collard
Spicy Collard Greens
6 slices bacon
1 bunch collard greens, rinsed and trimmed
1/3 cup vinegar
salt to taste
ground black pepper to taste
ground cayenne pepper to taste
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Bring a large pot of water to a boil. Add collard greens, bacon (with grease), vinegar, salt, black pepper and cayenne pepper. Boil until greens are tender, about 30 minutes.
1 bunch collard greens, rinsed and trimmed
1/3 cup vinegar
salt to taste
ground black pepper to taste
ground cayenne pepper to taste
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Bring a large pot of water to a boil. Add collard greens, bacon (with grease), vinegar, salt, black pepper and cayenne pepper. Boil until greens are tender, about 30 minutes.
Brazilian Collards
1/2 pound peppered bacon, diced
1 onion, chopped
2 pounds collard greens - rinsed, stemmed and torn into 3x6 inch pieces
1 cup chicken stock
1 teaspoon cayenne pepper
2 tablespoons red wine vinegar
Place bacon in a large heavy-bottomed pot over medium-high heat. Cook until browned and most of the grease has been released. Stir in onion and cook until tender and glistening, about 4 minutes. Place collards into the pot and stir to coat with the bacon drippings. Pour in the chicken stock. Season with cayenne pepper. Reduce heat to low and cook for 1 hour and 15 minutes. Stir red wine vinegar into the pot. Continue cooking 15 minutes, until liquid is reduced by about 1/2.
1 onion, chopped
2 pounds collard greens - rinsed, stemmed and torn into 3x6 inch pieces
1 cup chicken stock
1 teaspoon cayenne pepper
2 tablespoons red wine vinegar
Place bacon in a large heavy-bottomed pot over medium-high heat. Cook until browned and most of the grease has been released. Stir in onion and cook until tender and glistening, about 4 minutes. Place collards into the pot and stir to coat with the bacon drippings. Pour in the chicken stock. Season with cayenne pepper. Reduce heat to low and cook for 1 hour and 15 minutes. Stir red wine vinegar into the pot. Continue cooking 15 minutes, until liquid is reduced by about 1/2.