Oct 25, 2007
Spicy Collard Greens
- 1 bunch collard greens, washed thoroughly, stems removed, sliced in a chiffonade
- 2 slices bacon, diced
- 4 cloves garlic, sliced
- 1/2 onion, minced
- 1 bay leaf
- 1 chili de arbol, sliced
- 1 cup chicken stock
- sea salt
- Saute the bacon until crisp in a dutch oven.
- Add the onion, garlic, bay leaf, and chili and saute until tender.
- Add the greens and the chicken stock and season with salt.
- Cover and simmer 2 hours.
very good