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Archive for January 14th, 2018

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We have an abundance of Collard Greens this year, which is fine by me – they are one of my favorites. I have tried several recipes over time, and this is an adaption from one I found several months ago.

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Start with one large yellow onion and 5 strips of bacon. Slice bacon and cook on med-high. Once the bacon starts to crisp, lower heat to medium and add onion. Cook together until soft.

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Mix 4 cups of liquid. I used 3 cups of duck stock with 1 cup of water. I’ve also made this with just chicken stock. Add 1 tbsp sugar, 1/2 tsp salt, 1/4 cup white vinegar to the liquid. Turn heat back up to med/high and add liquid to bacon/onion mixture.

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Once sugar and salt are dissolved add collard greens. I cut the collards into 2×2 inch squares. Lower to a simmer and cook for at least an hour.

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The collards will darken and soften during cooking, absorbing all the goodness. Add salt to taste if necessary during cooking.

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I served the collards with roast duck, and roasted duck fat potatoes.

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