Friday, February 25, 2011

Collard greens

This is the down-home, old-fashioned way to prepare collard greens. It's not the healthiest or quickest way to prepare them, but it is the porkiest way.

1 head of collard greens, thick part of stems removed and greens chopped
a few slices of bacon, chopped
1-2 dried chili peppers
1 cup water

That's it. Fry the bacon in a big saucepan, until about two-thirds done. Add the water (stand back, it'll sizzle) and the peppers. Cover and simmer about 30 minutes. Then add the greens, stir, cover, and simmer another hour.

What's left after you eat the greens is the "potlikker," or pot liquor. A lot of Southerners will serve the pot liquor right along with the greens, and sop it up with biscuits or cornbread. You can also save it and add it to your next pot of soup. Whatever you do, don't throw it out! That's bacon-y goodness.

Frankly, I'm not a huge fan of slow-cooked greens. I prefer them greener and fresher and crunchier. But to each his own. My grandmother can't serve a vegetable that hasn't been slow-cooked within an inch of its life. Or without biscuits.

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