Ahh … It’s finally getting cooler here in Louisiana. Nice weather comes and goes too quickly, I cherish each chilly day I have. It’s a good thing the cold days arrive around the holidays—all that food I get to walk off!
Thought I’d start sharing some of those recipes I promised! The first is a southern staple and tasty too:
You will need a pound of bacon, chopped and fried to where it is just slightly under-crispy, set aside. Save some of the bacon grease (about 2 tablespoons) to add to the collard pot.
(if you are making a turkey, save the rest of your bacon grease for that!)
Clean and de-stem as much collard greens as you can fit into a large pot (the greens shrink down to more than half their size).
Chop half an onion.
In the large pot add your bacon grease, cooked bacon, chopped onion, garlic, salt and pepper, chipotle Tabasco, and about ¼ a tsp of crushed red peppers, and cook for about 10 minutes.
Now add: about ½ cup rice vinegar, 1 tablespoon brown sugar, and about ½ a cup of beef broth.
Cook this all until the collard greens are dark green and look like cooked spinach. At that point you can start adding more of any of the ingredients you want until you get the taste you desire.
Sometimes, I add sausage to my collard greens too. Enjoy!
In a shaker with ice add the following:
1 ½ ounces of Tuaca (Italian liqueur)
¾ ounces Triple Sec
1 Fresh squeezed orange and half a lemon.
Add sugar or honey to sweeten to your liking.
Mix and strain into a sugar rimmed glass.