2 Tablespoons olive oil 2 teaspoons pepper 6 Slices bacon 6 cups chicken broth 2 Large Onions, chopped 2 pinches red pepper flakes 4 Cloves garlic, minced 2 pounds fresh collard greens, cut into 2 inch pieces 2 teaspoons salt
1. Heat oil in a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon from pan, crumble and return to the pan. Add onion, and cook until tender, about 5 minutes. Add garlic, and cook until just fragrant. Add collard greens, and fry until they start to wilt.
2. Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.
Onion and Brussels Sprouts
Submitted by Marie Dang, Health Department
1 Sweet Onion, sliced
1/2 lb Brussels Sprout, ends trimmed and cut in half or quarted if large
1-2 T. Coconut Oil or Olive Oil
Optional - 5 pieces bacon, chopped and fried, omit oil and use bacon drippings
Sea Salt & fresh ground black pepper to taste
Heat cast iron skillet over medium heat for 5 minutes. Melt oil and swirl around skillet to cover bottom of skillet and heat oil for about a minute. Add onions, brussels sprout and seasonings to skillet. Cook for 10-15 minutes stirring occassionally until cooked to your liking. Adjust heat, seasonings and add oil (or a few tablespoons of water) as needed.
If using bacon, heat skillet as directed and then add bacon. Remove excess drippings but leave some to cook veggies in. Add drippings or a few tablespoons of water if needed.