1 bunch Collard Greens
1/2 pound bacon
1 cup chicken stock
1 dash white wine
- Take the stem off.
- Chop into 1in pieces.
- Blanch in salted water for 45s-1min.
- Drain, put aside
- Dice 1/2 onion & 1/2lb of good bacon.
- Sauté bacon, add onion cook til onion is tender
- Add 1c chicken stock and a splash of white wine
- Reduce by half add collards back in and enjoy!!!
- “By quickly blanching you lock in the deep green color without turning them to mush.”