Monday, August 05, 2013
But, yes, the bacon is still there.
Cabbage and Collards
From Saveur magazine.
2 tablespoons canola oil
6 ounces slab bacon, cut into 1″ slices
1 large yellow onion, roughly chopped
1 cup chicken stock
1 pound collard greens, stalks removed and roughly chopped
1 large head cabbage (about 2 3/4 pounds), cored and roughly chopped
Kosher salt, freshly ground black pepper, to taste
Crushed red chile flakes, to taste
Heat oil in a 6 quart saucepan over medium heat and add bacon; cook, stirring, until fat renders, about 6 minutes. Add onion and cook, stirring, until soft, about 5 minutes. Add chicken stock, then collards and cabbage; season with salt, pepper, and chile flakes. Cook, covered and stirring, until collards and cabbage are tender, about 25 minutes. Remove lid and continue cooking until liquid is reduced in volume, about 5 minutes.