Island Collards Recipe - Cooking Index
Island Collards Recipe - Cooking Index
| 2 lbs | 908g / 32oz | Collard greens - with tough |
| Removed and leaves - well-washed | ||
| 1/4 lb | 113g / 4oz | Slab bacon - cut into 1/8" |
| 1 tablespoon | 15ml | Finely minced garlic |
| Salt to taste | ||
| Freshly ground black pepper - to taste | ||
| 1/4 cup | 59ml | Defatted chicken broth |
Collard greens, a plentiful winter vegetable, are a wonderful source of calcium and iron. They're best and healthiest when eaten slightly crunchy, so be sure not to overcook them.
1. Stack 4-6 collard leaves and roll them up diagonally. Thinly slice the leaves crosswise. Reserve.
2. Place bacon in a large, heavy pot over low heat and cook for 5 minutes, stirring, to render fat. Add garlic to the bacon and cook for 2 minutes, stirring. Do not brown.
3. Add collard greens, in batches if necessary, until they all fit. Combine ingredients well; season with salt and pepper.
4. Drizzle greens with chicken broth. Cover pot and cook over medium-low heat for 10-12 minutes, stirring occasionally, until just tender but still slightly crunchy. Serve hot.
Source:
Irene Howard
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