Collard Green Risotto and Pot Liquor

Ingredients

• 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
• Risotto

Preparation

1. 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.
2. 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.
3. Pour greens mixture through a wire-mesh strainer into a container, reserving greens and pot liquor. Whisk molasses and butter into pot liquor.
4. Stir greens into Risotto.
5. Place 1 cup Collard Green Risotto in each of 6 bowls. Ladle pot liquor mixture evenly on top. Serve immediately.