November 5, 2007

Yummy Collards!

This would be a great dish at Thanksgiving

1 large bunch collard greens
-slice the greens off the center rib, roll into a 'cigar' and slice thinly into a chiffonnade
1/2 onion, minced
few cloves of garlic
Diced pancetta - to taste, really. I put in maybe 1/4 cup?
1/4 cup apple cider vinegar

Saute pancetta until the fat starts to melt, but before it gets too crispy.
Add onion and garlic, saute until soft, but not brown
Add collards - stir until wilted a bit
Add vinegar
Salt (careful! pancetta is already seasoned) and pepper to taste

Hmm - maybe I should have added the vinegar before the greens so it could concentrate a little bit. I added it after and it was ok, but a little too wet for my taste.

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