Collard Greens

This is an excellent, simple recipe for Southern style collard greens. I doubled this recipe and brought it to a potluck and it was very well received.


Collard Greens
Serves 6

1 tablespoon olive oil
3 slices bacon
1 large onion, chopped
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon pepper
2 1/2 cups chicken broth
1 pinch red pepper flakes
1 lb fresh collard greens, cut into 2-inch pieces

Heat oil in a large pot over medium-high heat. Chop bacon into small chunks or small strips and cook until crisp. Add onion, and cook until tender, about 5 minutes. Add garlic, and cook until just fragrant about 2 minutes. Add collard greens, and cook until they start to wilt.

Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.

Pork and Cabbage in Milk

This is kind of a strange dish. We liked how the cabbage and bacon added a nice flavor to everything without either overpowering the dish, but it wasn't great. It was good. This is something to add to the mix in the fall or winter months that is hearty and tasty, but not as heavy as a stew or roast.


Pork and Cabbage in milk
Serves 4

2 tablespoons olive oil
4 boneless pork loins (1-inch thick, fat trimmed)
coarse salt and pepper
4 strips bacon, coarsely chopped
1 medium onion, cut into 1/2-inch slices
1/2 head green cabbage, cored an cut into 4 wedges
2 tablespoons flour
2 cups whole milk

1. Preheat ove to 400 and set a large roasting pot over high heat on burner, add oil to pot. Season pork with salt and pepper; brown each side - 3 to 5 minutes. Flip and cook 1 minute more. Transfer to plate.

2. Reduce heat to medium. Add bacon; cook until golden, about 5 minutes stirring often. Add onion; cook until softened, 5 minutes. Add cabbage and cook until light golden, about 6 minutes. Flip and cook until slightly tender, about 3 more minutes. Add flour 1 tablespoon at a time to 2 cups of milk in a bowl, stir each tablespoon with whisk until blended. Add milk and flour mixture to pot and cook until thickened for 4 minutes. Season with salt and pepper, then return pork loins to pot (with any juices.) Transfer pot to oven and bake until pork is cooked through, about 10 minutes.