| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Vegetables | 4 | Servings | |
INGREDIENTS
| 1/2 | lb | Slab bacon, not salt pork |
| in one piece | ||
| 2 | lb | Collard greens or turnip |
| greens | ||
| 2 | Cloves garlic, peeled and | |
| sliced thin | ||
| Salt & freshly ground black | ||
| pepper optional | ||
| Hot pepper vinegar |
INSTRUCTIONS
Put the bacon in a large pot. Add 3 quarts of cold water and bring it
to a simmer over moderately high heat. Reduce the heat and continue
simmering until the liquid is reduced to about 5 cups. This will take
about 1 1/2 hours, depending on the size and shape of your pot
Meanwhile wash the greens well and let them drain (no need to dry
them). Remove and discard the stems. Stack the leaves and slice them
crosswise at 1-inch intervals. When the stock is ready, add the garlic
then add the greens a few at a time poking them down into the liquid
with a wooden spoon until they wilt. When all the greens have been
added, cook them at a simmer until tender, about 30 to 40 minutes.
Stir occasionally to keep the greens below the surface of the liquid.
Let them cool in the liquid. To serve, reheat the greens in their
liquid; season if necessary with salt and black pepper. Serve in warm
bowls, with a smidgen of the bacon and some of the braising liquid
(pot liquor). Offer hot pepper vinegar on the side. Author's note:
These irresistible greens are absolutely better the second day. They
seem to absorb more of the smoky bacon flavor, and the braising liquid
("pot likker") tastes better, too. In contrast to what you're served
in some restaurants, greens prepared this way are neither salty nor
greasy. You can almost taste the nutrition in them. Don't throw away
the pot liquor. Use it in vegetable soup or enjoy a cup of it for
lunch the next day. Serves 4. From: MORE VEGETABLES PLEASE by Janet
Fletcher. Emeryville, CA: Harlow & Ratner, c1992. Posted to
MM-Recipes Digest V4 #082 by Simps <c.simpson@worldnet.att.net> on Mar
22, 1997
A Message from our Provider:
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 125
Calories From Fat: 5
Total Fat: <1g
Cholesterol: 0mg
Sodium: 210.5mg
Potassium: 426mg
Carbohydrates: 22.4g
Fiber: 8.5g
Sugar: <1g
Protein: 8.4g