Honey Collard Greens?!
Honey Collard Greens?
Here is the deal, my boyfriend and I have been having a debate of this topic "honey collard greens". Is there such a dish? He said there is.. I said that I don't believe him. (smile) Does, any one know the receipe or where I can find the receipe. Thanks!
Answers:
COLLARD GREENS
12 slices apple smoked bacon, chopped
2 bunches collard greens (center stems removed)
1 onion, thinly sliced
4 turns coarse grind black pepper
? cup apple cider vinegar
HONEY MUSTARD DRIZZLE
? cup honey
? cup coarse grain mustard
? teaspoon Tabasco sauce
? lemon Juice
Boil 4 quarts water in a large pot. Chop 12 slices of bacon into bits; place bits in stainless steel skillet; slowly brown while rendering fat. When bacon is brown, remove bacon from skillet (saving the bacon fat); set aside.
Roll up bunches of collard greens cigar-style, and slice into ?206-140?-inch slices. Place sliced greens in boiling water. Return skillet with bacon fat to heat; add thinly-sliced onions; saute for 1 minute. Using tongs, remove greens from water and place in skillet.
Add black pepper and apple cider vinegar; cook for 5 minutes. Garnish with bacon bits.
Honey Mustard Drizzle: Whisk together all ingredients in bowl. Drizzle over greens.
1 tablespoon vegetable oil
1/2 Vidalia or other sweet onion, sliced
1 1/2 pounds collard greens - rinsed, trimmed and chopped
1/2 cup water
3 tablespoons balsamic vinegar
2 tablespoons honey
1 teaspoon grated fresh ginger root
5 tablespoons melted butter
salt and freshly ground black pepper to taste
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DIRECTIONS
Heat oil in large skillet over medium heat. Add onion and cook, stirring, until softened, about 5 minutes. Stir in collard greens, in batches if necessary, until they wilt slightly and all fit in the skillet. Pour in water and cook, stirring occasionally, until bright green and tender, 5 to 7 minutes, regulating heat to prevent burning. Drain.
Meanwhile, whisk vinegar, honey, ginger and butter together in a serving bowl for dressing. Add greens to bowl and toss with dressing. Season to taste with salt and pepper; serve warm.