Saturday, September 11, 2010

Collard Green --- by a Yankee ????

adapted from Tyler Florence
1 large bunch collard greens 
1 1/2 tablespoons olive oil 
1/2 onion, sliced
1 garlic cloves, smashed
1 bay leaves
1/4 lb kielbasa
1 quart chicken broth, warm 
1 tablespoon rice vinegar 
1/2  teaspoon sugar
Salt and freshly ground black pepper 
To prepare the greens: cut away the tough stalks and stems from the collards. Wash the collards 2-3 times to remove the grit.Tear the leaves into large pieces. 
Place a large pot over medium heat and add the olive oil,onion, garlic, bay leaves, and kielbasa. Cook until the onions are soft and starting to brown, about 8 to 10 minutes. Add the greens, broth, vinegar, and sugar. Bring up to a boil. Simmer, covered for 45 minutes. Taste the "pot liquor" (broth) and adjust the seasoning with salt and pepper to taste. Re-cover and let cook for 15 more minutes 
Note: The original recipe called for a ham hock instead of the kielbasa. There were no ham hocks at the grocery store so I had to improvise.

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