Out of the studio, back at the stove. They say... "Eat greens and blackeyed peas New Years Day for a prosperous upcoming year", don't know about that... but it does give me an excuse to have two of my favorites for supper. Yes, cooking fresh greens are a hassle but worth the trouble, here's what I did yesterday.Gather the following; 2 bunches collard greens, washed thoroughly, remove middle stem and chop to bite size pieces, 6 strips turkey bacon, 1 large onion and about 5 cloves garlic finely chopped. First, cook bacon in a large pot till crispy, take bacon out and add 2 tbsp. olive oil, saute chopped onion and garlic (about 4-5 minutes), chop bacon and add to pot. Now add liquid, I added 1/3 cup white wine, heat that till boiling, stir, let cook another minute to reduce wine, add chopped greens and 1/2 cup water or broth of choice. That's basically it. Note: you want to steam the greens not boil! Now, you can add the seasonings you prefer; salt, pepper, 1 tsp red pepper flakes, tbsp hot sauce, splash of vinegar, whatever you like. Let all this cook for about 5 minutes, look in pot, greens will start to wilt, when this occurs stir it all up, cook another 5 minutes and stir again, keep repeating this process till all greens are cooked (they will be limp and turn a dull, dark, brownish green). Now taste... more salt, pepper, liquid,,? you decide. After adjustments keep cooking over low heat, about 20-25 minutes. That should do it, grab a fork and dig in, your riches are assured for another 365 days.
