Brazilian Collards
Description
Spicy, tangy collard greens accented with black pepper bacon, cayenne pepper and vinegar are a big deal in Brazil. Here is my recipe. Since bacon fat is an essential part of this recipe don't drain it during any of the steps! I say that if your veggies are fattening then eat a lighter main dish!
Ingredients
•
1/2 pound peppered bacon, diced
•
1 onion, chopped
•
2 pounds collard greens - rinsed, stemmed and torn into 3x6 inch pieces
•
1 cup chicken stock
•
1 teaspoon cayenne pepper
•
2 tablespoons red wine vinegar
Directions
1
Place bacon in a large heavy-bottomed pot over medium-high heat. Cook until browned and most of the grease has been released. Stir in onion and cook until tender and glistening, about 4 minutes.
2
Place collards into the pot and stir to coat with the bacon drippings. Pour in the chicken stock. Season with cayenne pepper. Reduce heat to low and cook for 1 hour and 15 minutes.
3
Stir red wine vinegar into the pot. Continue cooking 15 minutes, until liquid is reduced by about 1/2.