Recipe of the Week
Collard Greens
Serves 4-6 as a side dish
2 1/2 LBS. COLLARD GREENS, tough stems removed, washed, shaken to remove extra water, and roughly chopped
4 SLICES BACON, chopped
1 MEDIUM ONION, minced
BLACK PEPPER
RED WINE VINEGAR
1. Bring one cup of water to a boil in a large casserole. Add damp greens and salt to taste. Cover, reduce heat, and simmer stirring once or twice, until greens are very tender, about 15 minutes.
2. While greens are cooking, fry bacon in a medium skillet over medium heat until crisp, about 6 minutes. Use a slotted spoon to transfer the bacon to a small plate. Spoon off all but a tablespoon of the bacon fat. Add the onion to the pan with the bacon fat and sauté until the pieces begin to brown around the edges, about 5 minutes. Remove the pan from the heat.
3. When the greens are tender, add pepper to taste (these taste best with lots of pepper) and simmer, uncovered, until the greens reach the desired consistency, 1-2 minutes if you like greens soupy, 5 minutes for you want them drier. Stir in reserved bacon and onion. Adjust the seasonings, adding vinegar to sharpen the flavor (about a teaspoon). Serve Hot.
FROM VEGETABLES EVERYDAY BY JACK BISHOP
Brought to you by:
NORTH CITY FARMERS’ MARKET
(JUNE – OCTOBER) SATURDAYS 9am – 12pm
Check online for the recipe archive:
www.northcityfarmersmarket.org
Recipe Archive
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