For this weeks installment of FNCCC we were to choose a recipe from Aida Mollenkamp. I picked Quick Braised Greens with Bacon and Sweet Onions.
My thoughts are in italics and parenthesis.
Quick Braised Greens with Bacon and Sweet Onions
Courtesy of Aida Mollenkamp
1 1/2 pounds collard greens, washed, trimmed, and roughly chopped (I used endive instead of collard greens)
4 ounces bacon, sliced crosswise into 1/2-inch pieces
3/4 cup minced sweet onion
1 1/2 cups low-sodium chicken broth (I think you can cut this in half and not miss the other 3/4 cup)
Salt and freshly ground black pepper (with the broth, I don't think anymore salt is needed)
Bring a large pot of heavily salted water to a boil. When water boils, add greens and cook until wilted and tender, about 5 minutes. Drain and set aside.
Place bacon in a large frying pan and cook over medium-high heat, stirring occasionally, until browned and fat is rendered, about 3 minutes. Add onion and cook until softened, about 4 minutes. Add greens and turn to coat well. Add broth - it should cover greens and let cook until broth is reduced and greens are very tender, about 15 minutes. Season with salt and freshly ground black pepper and serve.
The Verdict: I liked this, and I think I'll make it again but I'll use way less chicken broth. It turned out a bit soupy for my tastes. I served this alongside a porkchop and some steamed cauliflower and broccoli.
Up for next week- Alexandra Guarnaschelli