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!