Rating: 4 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 1
Chef Jan Birnbaum
Recipe by Southern Living June 2001

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Recipe Summary

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Catahoula Restaurant & Saloon, Calistoga, California

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