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Poquito Loco

On Mon, 23 Jun 2014 20:58:41 -0400, wrote:

On Mon, 23 Jun 2014 13:12:18 -0400, Poquito Loco
wrote:

...or just 'collards' as they're properly called are a tasty green. You like 'em or you don't. My
wife is in the 'don't' category. She can't stand the smell of them cooking. I like 'em - a lot. So,
here's a way to cook 'em that tastes pretty doggone good:

Collard Greens

Grocery store bag full of Collards
Large onion
4-5 cloves garlic
5 slices bacon
1 tablespoon sugar
1/8 cup Balsamic vinegar
½ tsp red pepper flakes (or something hot)

Wash and de-stem collards (don't worry about small stems).

Roll collard leaves and cut rolls about 1" wide. Boil about a cup of water in a pot and put all the
greens in the pot with the boiling water. Cover and let cook for about 12 minutes. Drain.

In the pot, fry the bacon after cutting into 1" pieces. Don't let it get done, as it will cook in
the collards.

Chop onions and garlic, add to balsamic vinegar, sugar, and hot pepper. Put collards back in pot and
add the ingredients, onions, etc. Stir, being sure to get the bacon pieces and fat mixed in well.
Cover and simmer for about one hour. Add a little water if necessary.

I use the meaty parts of hog jowls (rinse off the excess salt).
Brown them well along with the onions and garlic then deglaze the pan
with some bourbon and use beef broth instead of water. Dump in the
greens and simmer.
I have decided turnip greens are better than the collards. They are
very similar tho.

I love turnip greens too. I think they're a tad milder than collards, but not as mild as kale. If
I'd had any fatback, I'd have used that. But, real thick sliced bacon works pretty well. I usually
add only about a quarter to half cup of water - not enough to open a can of beef broth. A beef
bouillon cube may work pretty well in that mess though.