This next recipe amuses me. It’s from Lynne Sawicki of Sawicki’s Meat Seafood & More in Decatur and it calls for 1 part bacon to 3 parts raw collard greens. Now we all know that both bacon and collards cook down – but the proportion seems to favor the bacon, and I guess that’s appropriate for the owner of a meat shop.
Ingredients:
3 pounds collards (add in your kohlrabi greens to make up the difference if you need to), washed, chopped, ribs removed 2 cups chicken stock 1 pounds bacon, diced 2 shallots, diced 1/4 cup sherry vinegar 2 tablespoons maple syrup Salt and pepper
Preparation:
In a large saucepan, combine collards and chicken stock. Cook over medium heat for 10 minutes.
Meanwhile, render bacon in a large skillet. When pieces are crispy, remove from fat and keep warm. Reserve bacon fat.
In a small bowl, combine shallots, vinegar and maple syrup. Using a fine strainer, pour hot bacon fat over shallot mixture. Stir vigorously until combined. Stir into the pot of collards and serve, topping each serving with the reserved bacon pieces.