Apricot/Citron Collard Greens

Apricot/Citron Collard Greens

1 small Onion

2 oz. Diced Bacon

2 cups Chicken Stock

1/2 cup Apricot Preserves

1/2 cup Citron Balsamic Vinegar from Great Lakes Tea & Spice

1 Tbsp Hot Sauce

1 bunch Collard Greens, stems removed and cut into a chiffonade*.

Prep: In a 2 qt. pot saute bacon and onions together. When bacon is crispy add stock, apricot preserves, Citron Balsamic Vinegar, and hot sauce. Bring to a boil, add collard greens and reduce heat to a simmer. Simmer for 45 minutes (adding 1/2 cup of water half-way through if it reduces too much) and serve with corn bread muffins for soaking up the broth.

*Chiffonade: stack whole, de-stemmed leaves (very important to remove all the tough stems from greens like this, otherwise there will be unpalatable bits in your finished product) and roll up like a cigar. Cut in 1/2 inch segments so that when finished you have strips of greens that will cook evenly.

Thank you to our in-house Chef, Stuart Mitchell, for his amazing flavor ideas!

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