We had the best time with her last week hearing of her adventures and hanging around while the film crew was following her around. We all agreed that having a camera on the students was a really good thing.
One of the keys to preparation is cleanliness…gotta’ get those greens really clean. Rinse and then rinse some more. I do this even if I buy them already bagged at the grocery. Remove the coarse stems and center ribs, then rinse and drain again. Dry completely and do a coarse chop.
Southern Collard Greens
2 teaspoons canola oil
1/4 pound pancetta, finely chopped (can substitute thick bacon or ham)
5 – 6 pounds collard greens freshly ground pepper
1/2 teaspoon red pepper flakes
In a small skillet over medium-high heat, warn the oil. Add the pancetta and cook, stirring often, until browned, about 6 minutes. Transfer to a paper towel-lined plate and set aside.
Transfer the greens to the slow cooker and add 4 quarts water. Cover and cook, stirring occasionally, until the collards are soft and creamy, about 2 hours on LOW.
If any liquid remains, drain the greens before transferring them to a serving bowl. Season with pepper and stir in the reserved pancetta and red pepper flakes.
Serve warm. Is usually serve mine along side pork loin or pork chops with a side of carrots or sweet potatoes. Nothing says autumn more than that for me.
This same recipe works very well with turnip greens, sorrel, kale or cabbage.
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Menu Plan Monday
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Tuesdays At the Table
Full Plate Thursday