1 large bunch kale, chopped or torn
8 slices bacon, chopped
1/2 onion, chopped
2 cloves garlic
1/3c. cranberries
black pepper
~3/4c. chicken stock
Collard greens prepared Southern-style have not always been a food I had any desire to put on my plate. Actually, collard greens prepared any style tend to be an acquired taste. They've grown on me though (mostly after my parents quit trying to get me to eat them-- go figure), and this was my first attempt at making them myself. Of course, this version has quite a twist, made with kale and studded with bright bursts of cranberries.
Brown the onion in some olive oil first. Towards the end of its browning, add the garlic and bacon, keeping the heat at medium. Just as the garlic starts to brown add the kale, chicken stock, cranberries and pepper and kick the heat up to medium-high. Cover and simmer for about 5-10 minutes, until the stock begins to be absorbed, then uncover and simmer over reduced heat until all moisture is absorbed or evaporated.
Collard greens prepared Southern-style have not always been a food I had any desire to put on my plate. Actually, collard greens prepared any style tend to be an acquired taste. They've grown on me though (mostly after my parents quit trying to get me to eat them-- go figure), and this was my first attempt at making them myself. Of course, this version has quite a twist, made with kale and studded with bright bursts of cranberries.
Brown the onion in some olive oil first. Towards the end of its browning, add the garlic and bacon, keeping the heat at medium. Just as the garlic starts to brown add the kale, chicken stock, cranberries and pepper and kick the heat up to medium-high. Cover and simmer for about 5-10 minutes, until the stock begins to be absorbed, then uncover and simmer over reduced heat until all moisture is absorbed or evaporated.
For a veggie version, saute chopped kale, a chopped onion, and the cranberries in about a tablespoon of olive oil. Season with curry powder, lots of black pepper, & chopped green chile (of course!) if you have it. Instead of salt, I like to add "nutty salt" -- the dregs of the container of mixed nuts. Doesn't take long; just until the onions are soft.
ReplyDeleteEverything on this page looks YUMMY. I'm going to try all of these recipes. Thanks!
ReplyDeleteYou're very welcome! Buen provecho :-)
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