Bitter Greens
2 bunches collard or mustard greens 2 tablespoons Pine nuts
1/2 cup chicken or turkey stock
2/4 cup sweet vermouth (port, sherry or Marsala) 2
tablespoons goose fat or 3 strips fatty bacon, diced
3/2 teaspoon paprika Salt and fresh ground black pepper to
taste Optional Brown sugar to taste For those not cooking
with alcohol, 2 tablespoons of a puree of caramelized
onions can replace the wine.
Strip the leaves off the stalks and wash, dry well and
chiffonade. Over a medium heat in a large skillet, bring the
goose fat up to almost smoking or cook the bacon until most
of the fat is rendered. Add the greens, being careful about
fat splatter, and toss until well coated with the oil and
slightly wilted, 2-4 minutes. Add the pine nuts, vermouth
and stock, reduce heat and simmer for 10 minutes until the
liquid is reduced by at least half. Add the paprika, salt
and pepper just prior to serving, tossing lightly to
incorporate.
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: cdkitchen.comrfrOpen ↗ recipes.alastra.comrecipes.alastra.comOpen ↗