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16 oz of fresh collard greens, washed well
3 strips of thick-cut bourbon bacon cut in 1” slices
1/4 cup sweet onion finely minced
1 tbsp crushed garlic
2 cups turkey stock
2 tsp smoked sea salt
2 tbsp brown sugar
1-2 tsp red pepper flakes
In a Dutch oven cook the bacon until almost crisp over medium heat. Pour off all but about 3 tablespoons of the fat. Add the diced onion and cook until translucent, about 3 minutes. Add the garlic and cook for another minute. Deglaze the bottom of the pot with some stock. Put all of the greens in the pot, pour in the stock, and cover continuing to cook over medium heat. In about 5-10 minutes the volume of the greens will decrease. Using a sturdy wooden spoon carefully turn over the greens so that the bacon and onions get mixed well all over the greens. Add the sugar, salt, and pepper flakes, stir again. Bring to a boil. Cover and reduce heat to low. Simmer for two hours and serve.
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