Ingredients:
Olive or canola oil
collard greens
white onion
garlic
bacon and/or smoked pork
2-3 cups water
Prep:
Wash greens thoroughly
chop onion and garlic
chop collard stems
drink beer
Magic:
Saute onion, garlic and stems from the collards. Season ( i use garlic
salt, cayenne and black pepper). Add pork. Saute for 4 minutes or
long enough for flavors to jive (careful not to burn the garlic). Add 2-3
cups of water. Bring to a boil (this creates your broth or the base for
what is sometimes referred to as "pot liquor"). On a low boil add 1/4 of
your chopped collards. Simmer on low and cover for 9-14 minutes.
Continue adding the rest of you collards in 1/4 amounts at 14 minute intervals until all pau....
Simmer for a bit until everything starts to look like luau.
I find that my 3qt pot works best for an average amount of greens (8-15
leaves and stems). This amount should serve 4 people.
Down south we season the final product with hot pepper sauce. It's
a mixture of chill peppers and vinegar that's been sittin in a mason jar for a couple years. Locally, I use that garlic chill paste mixed with Braggs apple cider vinegar.
How's that, dude?
lemme know
whitey