Tuesday, April 2, 2013

A Southern Meal

Country fried chicken with country sauce with collard greens and chicken-broth infused rice.

This was my first time of making and trying collard greens. First I heat up some bacon and saved the bacon fat to use (along with EVOO) to saute garlic, red onion and collard greens over medium heat. I then put in about a cup of chicken broth and cover to let it braise for about 30 minutes, stirring occasionally, until the liquid is absorbed. I added the reserved crumbled up bacon. I realized that I now like collard greens. 

No comments:

Post a Comment