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Braised Collard Greens
First thing to do is wash the leaves properly, usually I break off all the stalks, fill my kitchen sink with water, and wash the individual leaves thoroughly, have to make sure any chemicals are out. Should do this for any and all leafy vegetables Next gather leaves together and slice, I sliced them thinly by gathering them in one hand and slicing, look at the picture in the how-to section. To get. . .
Prep Time: 00:30
Cook Time: 01:20
3 bundles of collard greens ( i got them at walmart)
10 one pack of bacon, about slices
1 smoked turkey wing, deboned, chopped into sizable bits
3 bell peppers
1 habanero pepper, deseed if you cant handle your spice
1 large red onion, sliced
1 tablespoon of chopped garlic
2 tablespoon of flavorgod everything seasoning
salt and black pepper for taste
1First thing to do is wash the leaves properly, usually I break off all the stalks, fill my kitchen sink with water, and wash the individual leaves thoroughly, have to make sure any chemicals are out. Should do this for any and all leafy vegetables
2Next gather leaves together and slice, I sliced them thinly by gathering them in one hand and slicing, look at the picture in the how-to section. To get an idea of how to slice
3I rendered the bacon in my oven, I always prefer that, instead of using a pan, but you can do it whichever way suits you. When the bacon is crispy the way you like, remove and keep 3 tablespoon of bacon fat for cooking the greens. Crumble bacon with hands, or if you do not like them crispy. Slice into bits with a knife
4Use a blender, blend the bell peppers and habanero pepper with about half a cup of water until smooth, I like mine very spicy so I didn't deseed the habanero, warning here, make sure you deseed it, it gets very hotttt, in fact if you don't like spicy food, maybe you use only a quarter of the pepper.
5In a large pot over medium heat, using the bacon fat, sauté the onions, when they are nice and translucent add in the chopped garlic, saute for about 30 seconds, we don't want the garlic burning, then add in the blended pepper.
6Stir, cover the pot halfway, leaving room for the pepper to boil and release steam, we are trying to boil out the raw taste in the pepper, make sure the heat is at most medium, let the pepper boil for about 10-15 minutes, the liquid should reduce considerably
7Now add in the smoked turkey and flavorgod seasoning, I also added three beef bullion cubes because I planned to use water and not stock to braise my greens
8Here's where the magic happens, add the collard green in, stir, keep stirring until the leaves are coated in the pepper sauce, the leaves should start to release their liquid and shrivel considerably
9Now taste the liquid, season accordingly with salt and black pepper. Reduce the heat to medium-low, and cover the pot, leave to simmer for about an hour. Make sure to keep an eye on it, if the water dries, add in half a cup of water at a time and cover the pot till the hour is up
10After the hour, if water is still left in the pot, turn the heat up and leave the pot open. stirring until the water dries, I don't like my collard greens swimming in liquids, some people do, if that's you, at this point you can turn the heat off.
11After the liquid dries, turn the heat off, and add in the crumbled or sliced bacon pieces, stir it in.
12Now stare at the wonder in the pot, go ahead and dig in. Ill be eating this as my main, but it would work as a delicious healthy side.
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