Thursday, September 01, 2005

Collard Greens with Prosciutto and Red Onions

Source: Epicurious, Gourmet, December 1995

2 ounces prosciutto
1/2 cup red onion, diced
1/2 cup vegetable broth
2 tablespoons of white wine vinegar (I was out of cider vinegar)
1 teaspoon dark brown sugar
1/8 teaspoon red pepper flakes, plus a touch more
1 pounds collard greens and chopped coarse

In a nonstick Dutch Oven cook prosciutto in 2 batches over moderate heat until somewhat crisp. Add onions and cook until onions are softened.

To pot add broth, vinegar, brown sugar, red pepper flakes, stirring until sugar is dissolved. Add about half of collards, tossing until wilted slightly, and add remaining collards, tossing until combined. Simmer collards, covered, 30 minutes. Stir in onions and simmer, covered, 30 minutes more, or until collards are very tender. (We probably cooked these for a total of 45 mintues.)

Serves 6. (This made what we considered 6 servings of collard greens, even only using 1 pound.)

December 1995

I talked about this recipe HERE.

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