Stir-Fried Collard Greens

This recipe would really work for almost any green, but I prefer collards. Each year at Christmas everyone gives me a list of favorite sides. This is mine. I found the recipe in Southern Living: 1994 Annual Recipes. Not your mother's collards.

Ingredients

2 pounds fresh collard or turnip greens

1/2 pound bacon (thick sliced). You can also use thick sliced pancetta

1/2 cup chicken broth

1 tablespoon sugar

1/2 teaspoon salt

1 tablespoon balsamic vinegar

Optional:

2 medium-size Winesap or Rome apples cored and cut into thin wedges

(1) Remove tough outer stems from greens. Wash thoroughly and drain. Stack 3 or 4 leaves together and roll tightly. Cut rolled greens in 1/4 inch trips. Repeat with remaining greens. Set aside.

(2)Cook chopped bacon in reheated wok at high until crisp. Set bacon aside.

(3) Add chicken broth and next 3 ingredients to wok; cook until bubbly. Add greens; stir constantly, 10 minutes or until tender. Stir in bacon and apples; serve immediately. Yield: 6 servings.

Comments

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Tracy Lee : Food, Style and General Musings

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