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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.
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