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Collard Green Risotto and Pot Liquor

Southern Living JUNE 2001

  • Yield: 6 servings

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

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.

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Collard Green Risotto and Pot Liquor Recipe

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