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Collard Greens w/pork Recipe

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This recipe for Collard Greens w/pork is from Miss Ollie's Gluten Free Soul Volume I, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lb. collard greens, tough stems discarded, leaves chopped
2 tbsp. medium onion, chopped
1 large garlic clove, minced
2 tsp. bacon fat
1 tbsp. olive oil
2 tbsp. dark sesame oil
Dash of Chili pepper flakes,
Dash of Salt,
Dash of Sugar
Directions:
Directions:
In a large skillet that has a tight fitting cover, melt bacon fat and heat olive oil on medium heat.

Sauté onions until for two-three minutes until transparent.

Add garlic and continue to cook for 30 seconds.

Mix in greens, sesame oil, chili pepper flakes, salt, and sugar.

Cover and cook for 10-15 minutes. Until tender

If desired, serve with hot sauce and apple cider vinegar.

Traditionally, bacon fat was used primarily for flavor. It balanced the natural bitterness of the collard greens. For non-pork eaters, we suggest adding more olive oil when you add a turkey substitute.

Young collard greens will cook up relatively quickly. Older greens may take upwards of 45 minutes to tenderize.
Personal Notes:
Personal Notes:
Collard greens date back to prehistoric times, and are one of the oldest members of the cabbage family. Originating in the eastern Mediterranean region, the practice of eating greens that have been cooked down into a low gravy, and drinking the juices from the greens "pot likker" is of African origin.

 

 

 

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