If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: Larkin's in Eagle Rock serves killer collard greens and gave up the secret... Louisiana Red Hot Sauce. —bethshax
Makes 1 bunch collard greens
- 1 bunch of collard greens
- 1 red pepper
- 1 red onion
- louisiana hot sauce
- balsamic vinegar
- 1/2 cup pancetta
- in a large frying pan with a cover heat enough evoo to cover bottom of pan and then soften your onions and then add your pancetta, chopped roughly. let everything get soft.
- clean the collard greens thoroughly but leave them wet
- add the wet collard greens, a generous splash of balsamic, and a generous splash of Louisiana Red Hot Sauce, lower the heat to a bit over the simmer temp and cover the pan to let the collards cook. The moisture on the leaves and in the pan should be more than enough.
- while the collards are softening and cooking, slice your red peppers julienne style and quickly sauté them. I find that if you separate them, they stay crispy and add a nice texture to the dish. you can add some bacon or shaved almonds for more texture.
- the longer you let the collards sit, the better they taste but they are done when they are limp and dark green.
- plate the collards in their juices and lay the red peppers and slivered or shaved almonds on top.
Everything's Peachy Keen
How to use all that summer fruit
Everything's peachy keen.
This week's best #F52farmstands.
Meet 2015's best sellers.
Get baking this Labor Day.
Storage made crystal clear.