Helloooo, our first recipe for the fall share! I hear we may be getting collard greens. I just love all the greens we receive. Collards are a part of the brassica family which by the way includes cabbage.
You will need to clean in cold water first. Most recipes ask for you to remove the stems and stalks. I don't tend to do the this. I prefer to use all the parts of the vegetables. I would trim the ends and cut the greens into two piles. One includes the thicker stems and stalks, the other just the green leafy parts. When the recipe says add the greens, I add the thicker part first for a minute or two then add the remainder.
This recipe looks so colorful that I thought it would be a perfect way to swing us all into the holiday season.
You will need to clean in cold water first. Most recipes ask for you to remove the stems and stalks. I don't tend to do the this. I prefer to use all the parts of the vegetables. I would trim the ends and cut the greens into two piles. One includes the thicker stems and stalks, the other just the green leafy parts. When the recipe says add the greens, I add the thicker part first for a minute or two then add the remainder.
This recipe looks so colorful that I thought it would be a perfect way to swing us all into the holiday season.
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| Rachelray.com |
Ingredients:
- 1/2 tablespoon extra virgin olive oil (EVOO)
- 4 slices hickory or applewood smoked bacon, chopped
- 1 1/2 pounds collard greens, washed and dried in clean kitchen towels
- Salt and pepper
- A little freshly grated nutmeg, to taste
- A handful of dried sweetened cranberries
- 1 cup chicken stock
Preparation:
Heat a high-sided skillet over medium-high heat. Add the EVOO and bacon and crisp the bacon. Add the greens (stems first) to the pan to wilt.. Season the greens with salt, pepper and a little nutmeg. Scatter in the cranberries and stir in the stock.
Simmer the greens for 10 minutes over medium-low heat to plump the cranberries and sweeten the greens.
*Note: This recipe is originally from Rachel Ray but I change the greens around. And as always be sure to adjust your ingredients with the amount of greens we actually receive.
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