Tuesday, September 25, 2012

homegrown collards with bacon, caramelized onions, and figs

Collards have been kicking butt in my garden since early summer. Thank you, collards. I probably don't need to tell you that you can make this with kale or mustard greens as well, and if you hate figs, use sundried tomatoes or whatever you fancy, you weirdo.

super easy and delicious collards with bacon and figs

homegrown collards with bacon, caramelized onions, and figs

1/4 lb. bacon, roughly chopped
a yellow onion, thinly sliced
a handful of dry or fresh figs, roughly chopped
a pile of fresh collards, rinsed and sliced how you like 'em (enough to fill a 2-qt stockpot, though you don't need the stockpot)
a drizzle of balsamic vinegar
salt and red pepper to taste

Saute the chopped bacon in a cast iron skillet over medium-high heat. When it's crisp, remove the bacon to a serving bowl.

Into the bacon fat in the pan, add the sliced onions and stir around for a minute. Turn the heat down to medium-lowish and let the onions caramelize while you chop the figs and the shitload of greens on your cutting board. 

When the onions are nice and golden, add in the figs and saute just a couple of minutes.

Add the sliced greens to the pan, being sure to jerk your hand back in time to miss the fat flying out as the water droplets from the greens hit the heat.

Turn the heat back up to medium-high and stir the greens around a bit until they wilt and begin to actually fit in the pan. You want them to cook before browning, but you do want them to crisp up a tiny bit once the liquid from the greens begins to evaporate.

Once the greens begin to embrown, drizzle the whole deal with balsamic vinegar, salt, and red pepper to taste.

Toss the bacon on top, and dump the pan into the serving bowl. Delicioso.

Serves two people who love greens, or five who can only stomach them from time to time.

Post a Comment