Russ in CFL
TVWBB Fan
One of my Covid induced hobbies has been growing my own veggies and much to my family's dismay I grew four collard plants from seedlings. Two of them were ready so I harvested and prepped them today as a side for the two pork butts I smoked last night. My wife hates the smell when I cook them so it was perfect that she was gone all day. They didn't have the sweetness that some batches do but overall very happy with them. The first pic was after washing them this morning.
Pretty simple recipe I pilfered from some website yeas ago.
Kickin' Collard Greens
1 tbsp olive oil
3 slices of bacon (I used a ham bone from the ham I smoked for New Years)
1 large onion, chopped
2 cloves garlic, minced
1 tsp salt
1 tsp pepper
3 cups chicken broth
1 pinch of red pepper flakes
1 lb fresh collard greens, cut into 2 inch pieces
Step 1
Heat oil in a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon from pan, crumble and return to the pan. Add onion, and cook until tender, about 5 minutes. Add garlic, and cook until just fragrant. Add collard greens and fry until they start to wilt
Step 2
Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.
Pretty simple recipe I pilfered from some website yeas ago.
Kickin' Collard Greens
1 tbsp olive oil
3 slices of bacon (I used a ham bone from the ham I smoked for New Years)
1 large onion, chopped
2 cloves garlic, minced
1 tsp salt
1 tsp pepper
3 cups chicken broth
1 pinch of red pepper flakes
1 lb fresh collard greens, cut into 2 inch pieces
Step 1
Heat oil in a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon from pan, crumble and return to the pan. Add onion, and cook until tender, about 5 minutes. Add garlic, and cook until just fragrant. Add collard greens and fry until they start to wilt
Step 2
Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.
