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Connemara Collard Greens

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Joined: 12 May 2010
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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
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

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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