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  3. Brazilian Collards

Brazilian Collards

Spicy, tangy collard greens accented with black pepper bacon, cayenne pepper and vinegar are a big deal in Brazil. Here is my recipe. Since bacon fat is an essential part of this recipe don’t drain it during any of the steps! I say that if your veggies are fattening then eat a lighter main dish!

Preparation Details

Prep Time: 10 mins

Cook Time: 2 hrs

Total Time: 2 hrs 10 mins

Servings: 6

Ingredients

  • ½ pound peppered bacon, diced
  • 1 onion, chopped
  • 2 pounds collard greens – rinsed, stemmed and torn into 3×6 inch pieces
  • 1 cup chicken stock
  • 1 teaspoon cayenne pepper
  • 2 tablespoons red wine vinegar

Steps

  1. Place bacon in a large heavy-bottomed pot over medium-high heat. Cook until browned and most of the grease has been released. Stir in onion and cook until tender and glistening, about 4 minutes.
  2. Place collards into the pot and stir to coat with the bacon drippings. Pour in the chicken stock. Season with cayenne pepper. Reduce heat to low and cook for 1 hour and 15 minutes.
  3. Stir red wine vinegar into the pot. Continue cooking 15 minutes, until liquid is reduced by about 1/2.

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