Friday, August 7, 2015

Collard Greens

So happy it is Friday!  I can't wait for this weekend of mostly relaxation.  Tonight I am hanging out with a dear friend that I haven't seen in too long and we are going to go to HK Cafe, which yes believe it or not I still haven't been too.  Then tomorrow we are attending a house warming party because our lovely friends just purchased their first home which is pretty exciting.  And Sunday I am going to attempt to make my first batch of sauerkraut in my new fermentation crock.  Sailing last night was a blast, there are a couple pictures at the end of this post to show how perfect of an evening it was.  Let's talk about food now, recently I made this delightfully simple and traditional collard greens recipe to pair with pork and they turned out fabulous.  Enjoy. Also happy international beer day!

Serves 5

The Ingredients
2 tablespoon bacon fat
1 large white onion, chopped
4 garlic cloves, minced
1 teaspoon salt
1 teaspoon freshly ground black pepper
3 cups vegetable stock
3 tablespoon cider vinegar
2 bunches fresh collard greens

The Process
1.  Prepare the collard greens by first removing the stems. Pull them off by hand or cut them out with a knife. Wash the leaves and stack the leaves and cut across into about 1- inch sized ribbons.

2.  In a large pot over medium high heat, add bacon fat and onions. Saute onions for 5 minutes over medium high heat until softened and translucent. Add the garlic and saute quickly for an additional 30 seconds or so, just until golden and fragrant.  Then add stock, greens, and the salt and pepper and bring just to a boil. Reduce the heat to low. Cover, and simmer for 45 minutes, until the greens are tender.

3.  Stir the vinegar into the greens just prior to serving or serve on the side.  And serve!

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