Southern Saute

One of the nice things about living in the south is the long growing season. Our CSA is able to deliver produce year-round. These days, we're getting lots of leafy greens and root vegetables. Recently, we got a nice big bunch of collards. Despite growing up in the South, I've never particularly liked collards. I think that's because all the collards I grew up with were boiled to the point of becoming mush. I figured there had to be another way to eat collards. I started playing around, and this is what I came up with.

Psycling and I both really liked this. It made for a nice one-dish meal, and was fairly quick and easy to pull together.

While it's actually more of a braise, I like the alliteration of "Southern Saute." This was really good. Turns out I like collards after all :-)

Southern Saute
(makes about 3 servings)

5-6 strips of bacon
1 Onion, vertically sliced
1 Bunch collards, coarsely chopped
~3/4 c. chicken broth
1 c. soaked black eyed peas
2 c. hot cooked rice (I used brown rice)
Hotlanta Hot Sauce (or Tobasco)

1. Cook bacon inlarge skillet. Set aside to drain on paper towels. Crumble into bacon bits.

2. Pour off all but about 2-3 tsp. of bacon grease. Add onion, and saute until getting tender. Add collards, and sautee for a copule of minutes, until leaves are coated in bacon grease and just starting to wilt. Add chicken broth; cover and cook until broth is absorbed, about 4-5 minutes. Season with salt and pepper to taste.

3. Add black eyed peas, and cook, stirring, until beans are warmed through.

To serve, put about 2/3 c. of rice in a bowl. Top with about 1/3 of collard mixture. Sprinkle with bacon bits and drizzle with hot sauce to taste.