Recipe by Javagoddess
"Spicy, tangy collard greens accented with black pepper bacon, cayenne pepper and vinegar are a big deal in Brazil. Here is my recipe. Since bacon fat is an essential part of this recipe don't drain it during any of the steps! I say that if your veggies are fattening then eat a lighter main dish!"
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peppered bacon, diced
collard greens - rinsed, stemmed and torn into 3x6 inch pieces
red wine vinegar
My neighbor's whiney little 7 year old stopped in as these were getting done. He hung around until I offered him a taste (He's like Mikey - He hates EVERYTHING). As it turned out, a taste wasn't enough. He asked for some in a bowl - which I gave him. He left and a few minutes later, the phone rang - it was his mom wanting the recipe. This isn't my review - it's Kenny's. Thanks for sharing!!
2 hours!!! I didn't read well enough and didn't leave enough time to try it.
I've used this recipe for years, but I substitute Smoked Pork Hocks or Salt Pork for the bacon. If using the pork hocks, use whole and then cut the meat off and return it to the pot when finished cooking. Excellent taste!
Being raised in the south I grew up on Collards but as an adult I had never cooked them until this year. I made them for New Years Day and they were great. My husband never had Collards and he loved them. My 28 year old daughter said that these were her new favorite dish. Needless to say I will be using this recipe quite a bit
I served this as a side dish for a South American dinner and wine tasting we hosted and it was a huge hit - even those who thought they didn't like collards - liked these! I only used about 1/4 tsp of cayenne and it had enough kick for us!
I made these for a south american dinner party and all I can say is WOW!!! I WON that dinner party! (Can you win a dinner party?) I was the only one who was asked for their recipe! LOVE IT!! I am making this on thanksgiving now because I can't wait to eat it again!! (OH! and I doubled the recipe and used only 1/2 tsp of cayenne pepper! It was PLENTY!!!)
I made this at my parent's house for Christmas and they love Collards greens - with ham hocks. I on the other hand don't like ham hocks so I was happy to try this recipe. They worried me to no end saying they didn't see any ham hocks, how are you cooking greens without ham hocks, do you want us to run out and get some for you? I was concerned the red wine vinegar may be too overpowering, but it was perfect. My entire family loved the greens and I caught my mom stashing some in the BACK of the freezer for later. Nice simple recipe, thanks so much! By the way, I added a small amount of crushed red pepper and I used hickory smoked bacon.
Tasty but too spicy. I would probably start with 1/2 tsp of cayenne and then add to taste. I did mine in the crock pot for about 8 hours after browning the salt pork and onion in the pan.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 174
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