(Ads will not print.)


Creole Collard Greens

Ingredients

Instructions

Sort through collards and strip the leaves from and discard any overlooked stems. Tear leaves into bite-size pieces. Rinse, drain and set aside. In a large pot, melt bacon fat. Add onions and cook until tender, 3-5 minutes. Add garlic and jalapenos. Cook an additional 2-3 minutes. Add pickle meat and cook until no longer pink (dark pink). Stir in chicken stock, collard greens and black and cayenne peppers; bring to a boil. Reduce heat to simmer, cover and cook until collards and pickle meat are tender, about 1 hour. Stir in vinegar and serve. Makes 6-8 servings.



*The next best thing to a rich, homemade chicken stock is a good "wet" chicken base, which, unlike powdered bouillons and bases, is a highly concentrated chicken stock paste made from a reduction of light and dark chicken meat and natural juices. I use Minor’s but I think McCormick’s makes something similar.










www.raisedonaroux.com