Collard Greens
I've eaten my share of greens and I favor these for their simplicity, slight bite and perfect accompaniment to a bunch of my other favorite foods!
- Preparing Time: 15 minutes
- Total Time: 45 minutes
- Served Person: 2
collard
greens
collard greens
southern
soul food
mac n' cheese
american
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
- salt and pepper to taste
- 1 teaspoon olive oil
- 1 cup chicken stock
- 1 1/2 lbs collard greens rinsed and drained and somewhat dry
- 2 small pieces
- 1 tablespoon franks red hot sauce (...or less for less heat)
- Carbohydrate 23.477775 g
- Cholesterol 3.6 mg
- Fat 5.127285 g
- Fiber 12.1171496804059 g
- Protein 11.291955 g
- Saturated Fat 0.884346 g
- Serving Size 1 1 Serving (466g)
- Sodium 502.6925 mg
- Sugar 11.3606253195941 g
- Trans Fat 0.618456000000001 g
- Calories 165 calories
Pull the main vein out of each of the Collard leaves and discard. Roll the leaves up 2 or 3 at a time and cut across the leaves giving you about ¾ of an inch strips. Heat stock pot on med high heat and add the oil. When oil shimmers or is fragrant, add the Pancetta. Fry until most of the Pancetta is crisp but not burned. Add the greens and combine to coat. Cover and cook for 1 minute. Add stock then hot sauce and cover. Let simmer for about 30 minutes or until tender. Stir about 3 times during the 30 minutes and adjust temperature. If for some reason it looks like it's drying out, add a bit more stock and check the heat. Add salt and pepper to taste. Serve hot and add a little of the “liqueur†for those who like it...like me!
