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Connemara Collard Greens


 
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simonj
Rank attained: Pedunculate oak tree


Joined: 12 May 2010
Posts: 303
Location: Connemara

PostPosted: Tue Jun 22, 2010 1:59 pm    Post subject: Connemara Collard Greens Reply with quote

I don't want to be like Pvt. Bubba from Forrest Gump and his shrimp - but its another turnip leaf recipe.

Its a very economical way of using something we Irish would normally throw away.

More tips and serving sugestions as always at the blog - link in signature

Anyone with a kitchen garden will need to thin plants out, and that includes turnip.

The main leaves I used were from Milan Purple top, but cabbage leaf, beetroot leaf and mustard greens can all be used. Kale is ideal for this recipe.

In the states this is made a lot with ham hocks or salted smoked meats like turkey leg - the main idea is to get as much flavour into the stock as is possible.

Collard greens are a staple of the southern States of the US, served with the cheaper preserved cuts of meat like smoked pork collar is obviously based on what would be a poor mans food, but it is full if taste and flavour.
This, along with corn bread and gumbo, is the taste of the south.



I just fiddled around with it a little to suit the ingredients more to Ireland.

Anyway - these are the ingredients I used
3 rashers
1 pint chicken stock
Tabasco
balsamic vinegar
Chili powder
3 full onions - including leaf
Clove of garlic
Mixed leaves, about 2 Ibs mostly turnip with some beetroot leaf and Mustard greens
Salt and pepper
Butter

Method
Prepare the greens by washing well. Remove large stems and fairly finely shred the leaves, just grab a bunch, ball 'em up fairly tight and slice into them

Melt butter in a heavy based pot
Put in chopped bacon (or other strong flavoured meat) diced onions, garlic and a good belt of Tabasco, a little vinegar and a good pinch of chili powder. Salt and Pepper to taste.

Saute in the pot on a low to medium heat until onion opaque and soft

Add 1 pint chicken stock, raise heat and bring to the boil

Reduce heat to a simmer - pile in the greens (I filled the pot)
Cover and allow greens to reduce

After about 20 minutes give them a stir, get the broth all over the greens - taste now to adjust seasoning, you can even add more greens if you like.
Allow to cook for a further 10 minutes

Serves about 3 people.

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http://www.irishkitchengarden.com/
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