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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
3 tablespoons vegetable oil |
1/4 pound turkey bacon, diced |
1 cup sliced yellow onion |
1 tablespoon minced garlic |
1 pound collard, mustard, or beet green leaves, or a combination |
2 cups water |
1/2 teaspoon salt |
2 1/2 tablespoons paprika |
2 tablespoons salt |
2 tablespoons garlic powder |
1 tablespoon black pepper |
1 tablespoon onion powder |
1 tablespoon cayenne pepper |
1 tablespoon dried oregano |
1 tablespoon dried thyme |
recipe from new new orleans cooking , by emeril lagasse and jessie tirsch |
published by william morrow, 1993. |
Directions:
1. Heat a large, 12-inch saute pan over medium-high heat. Add the vegetable oil to the pan, and when hot, add the bacon in the pan and cook, stirring often, until the bacon is well browned, 7 to 8 minutes. Add the onions to the pan and cook, stirring often, until softened, 3 to 4 minutes. Add the garlic and cook for 30 seconds. Add the greens to the pan and cook, stirring frequently, for about 1 minute. Add the water and salt and bring the liquid to a boil. Cover the pan and reduce the heat to medium-low. Cook until the greens are tender, about 20 minutes. Remove the lid, and raise the heat to medium-high, and continue to cook until most of the liquid has reduced, about 5 minutes. Taste and re-season the greens, if necessary.
2. Combine all ingredients thoroughly.
3. Yield: 2/3 cup
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