Collard Green Risotto and Pot Liquor

Southern Living
Collard Green Risotto and Pot LiquorRecipe
6 servings


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1 tablespoon olive oil
3 bacon slices, cut into 1/2-inch pieces
1 large onion, chopped
2 garlic cloves, chopped
1 pound fresh collard greens, cut into 2-inch pieces
1/4 teaspoon salt
1/4 teaspoon pepper
3 cups chicken broth
1/4 cup molasses
2 tablespoons butter or margarine


Heat oil in a Dutch oven; add bacon, and cook until crisp. Add onion, and sauté 5 to 7 minutes or until tender. Add garlic; sauté 1 minute.

Stir in collard greens, salt, and pepper; sauté over medium heat 5 minutes or until greens wilt. Stir in chicken broth. Reduce heat to medium-low; cover and cook mixture 45 minutes or until greens are tender.

Pour greens mixture through a wire-mesh strainer into a container, reserving greens and pot liquor. Whisk molasses and butter into pot liquor.

Stir greens into Risotto.

Place 1 cup Collard Green Risotto in each of 6 bowls. Ladle pot liquor mixture evenly on top. Serve immediately.

Created date

December 2001