Collard Green Risotto and Pot Liquor Recipe - Allrecipes.com
  • READY IN hrs

Collard Green Risotto and Pot Liquor

Recipe by  

"Looking for a perfect wine? The delicious combination of smoky bacon, earthy collards, and buttery risotto are perfect for a medium-bodied Pinot Noir. May we recommend: Felton Road, Pinot Noir Beringer, Founders' Reserve, Pinot Noir"

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Original recipe makes 6 servings Change Servings

Directions

  1. MELT butter in a Dutch oven over medium-high heat; add onion, and saute 5 to 7 minutes or until tender.
  2. STIR in rice and garlic; saute 2 minutes. Reduce heat to medium; add wine and bay leaves. Cook 5 minutes or until liquid is reduced by half.
  3. ADD 1 cup chicken broth, salt, pepper, and hot sauce; cook, stirring often, until liquid is absorbed.
  4. REPEAT procedure with remaining broth, 1/2 cup at a time. (Cooking time is about 45 minutes.) Remove and discard bay leaves.
  5. HEAT oil in a Dutch oven; add bacon, and cook until crisp. Add onion, and saute 5 to 7 minutes or until tender. Add garlic; saute 1 minute.
  6. STIR in collard greens, salt, and pepper; saute over medium heat 5 minutes or until greens wilt. Stir in chicken broth. Reduce heat to medium-low; cover and cook mixture 45 minutes or until greens are tender.
  7. POUR greens mixture through a wire mesh strainer into a container, reserving greens and pot liquor. Whisk molasses and butter into pot liquor.
  8. STIR greens into risotto.
  9. PLACE 1 cup collard green risotto in each of 6 bowls. Ladle pot liquor mixture evenly on top. Serve immediately.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 1 hr
  • READY IN 1 hr 15 mins
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Reviews More Reviews

Mar 11, 2004

This was a fabulous recipe! A little time consuming, but well worth it. I used more bacon in the greens than was called for (6 slices), and simmered them covered for over an hour. My Southern boyfriend, who grew up eating collard greens, says these were the best he'd ever eaten. One comment - don't go out and buy a bottle of molasses just to add to the pot liquor. It's not necessary - the juice you get from the greens themselves is flavorful enough. The risotto is a nice addition, too - great flavor. I used a cheap chablis as the dry white wine. I'll definitely make this again.

 
Aug 13, 2006

Delicious and interesting with an elegant,southern flair. I would have given 5 stars, but it's a bit time consuming to prepare.

 

5 Ratings

Jul 06, 2005

The risotto turned out beautifully but I believe that the collards definately should have been started first because the risotto was finished before the greens were. (and risotto doesn't like to wait) The Pot Liquor was great until I added the molasses which I thought ruined an otherwise tasty dish. I would make again with those changes.

 
Jan 20, 2005

What can you say when a recipe is simply perfect??? This recipe is fabulous and well worth the time and effort. My dad was born and raised in the south and we all love southern food. These are simply perfect! Please try it! You won't be sorry! It's soooo packed with flavor, texture, everything you want in food!

 
Aug 12, 2003

Suprisingly delicious

 

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Nutrition

  • Calories
  • 708 kcal
  • 35%
  • Carbohydrates
  • 89.7 g
  • 29%
  • Cholesterol
  • 60 mg
  • 20%
  • Fat
  • 28.2 g
  • 43%
  • Fiber
  • 4.6 g
  • 18%
  • Protein
  • 10.1 g
  • 20%
  • Sodium
  • 475 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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