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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 6 |
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Spicy, tangy collard greens accented with black pepper bacon, cayenne pepper and vinegar are a big deal in Brazil. Here is my recipe. Since bacon fat is an essential part of this recipe don't drain it during any of the steps! I say that if your veggies are fattening then eat a lighter main dish! Ingredients:
1/2 pound peppered bacon, diced |
1 onion, chopped |
2 pounds collard greens - rinsed, stemmed and torn into 3x6 inch pieces |
1 cup chicken stock |
1 teaspoon cayenne pepper |
2 tablespoons red wine vinegar |
Directions:
1. Place bacon in a large heavy-bottomed pot over medium-high heat. Cook until browned and most of the grease has been released. Stir in onion and cook until tender and glistening, about 4 minutes.
2. Place collards into the pot and stir to coat with the bacon drippings. Pour in the chicken stock. Season with cayenne pepper. Reduce heat to low and cook for 1 hour and 15 minutes.
3. Stir red wine vinegar into the pot. Continue cooking 15 minutes, until liquid is reduced by about 1/2.
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