|Honey Mustard Collard Greens|
4 cups collard greens, washed and chopped
1. In a large skillet, melt bacon grease over low heat. Add garlic and onion, stir, and sauté for about five minutes, until fragrant and translucent.
2. Deglaze pan with red wine, then add collard greens and balsamic vinegar. Stir continuously for about five minutes, until the greens begin to wilt and turn bright green.
3. Add mustard and honey crème syrup, stir thoroughly to coat all the leaves, and remove from heat. Serve immediately. Serves 2. What looks like a huge pile of raw greens turns out to be just right for two people! Double or triple recipe as desired, but don’t cook too much! These are best freshly cooked—leftover greens don’t translate.
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