Chefshell posted 02-18-99
Shell's Slammin' Cooked Collards
1/2 pound bacon, chopped
3 cups yellow onion, chopped
Salt and finely ground pepper to taste
Pich of cayenne
1/4 to 1/2 cup firmly packed brown sugar (light)
2 tbsp. minced shallots
1 tbsp. minced garlic
4 1/2 cups vegetable stock (or water)
1 1/2 cups white wine (dry)
1/4 cup rice wine vinegar
Juice of 1 lemon
6 cups greens (collard or mix with turnip, mustard, kale, spinach, etc..)
Fry bacon in a large heavy pot over medium heat until slightly crisp. Add onions and season with salt, pepper and cayenne. Cook, stirring , until onions are golden and wilted, 6 to 7 minutes.
Add brown sugar and stir to dissolve. Add shallots and garlic and cook, stirring, for
2 minutes.
Add stock, wine, vinegar and lemon juice and mix well.
Begin adding greens, about 1/3 at a time, pressing them down as they begin to wilt. Season with salt and pepper. Reduce heat to medium low and cook, uncovered until the greens are soft, about 1 hr. 15 min.
Serve hot.