Subject: Braised Collard Greens (Brazil)
From: Unicorn (unicorn@indenial.com)
Date: Wed Apr 30 2003 - 11:33:44 EDT
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FOOD FUNNY
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My friend Judi Kessler says this is a true story:
One day, while driving in the country, we passed a herd of cattle in
the fields. My son was about 4 and my daughter was 7. Marshall
shouted, "Hey Dad, Look at all the cows."
I just looked over my shoulder and said, "Yeah Boy, that's a lot of
hamburgers." He was totally confused and by the time I was done
explaining that hamburger came from cows he was crying. He was sure
that hamburger just came from the store. It took him about 3 months
to start eating hamburger again.
Gayle, my wife, could hardly keep from laughing out loud, and as we
drove on she said, "Glad you didn't tell him about eggs."
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TODAY'S RECIPE
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My Southern readers will hate me for saying this, but there are other
ways to cook collard greens other than boiling them to death. Here is
an alternate approach from Brazil:
Braised Collard Greens (Brazil)
1 1/2-2 lbs (675-900 g) collard greens, stems removed
4 oz (225 g) bacon cut into 1/4-inch (5 mm) pieces
2-4 cloves garlic, finely chopped
1/2 medium onion, finely chopped
Salt and freshly ground pepper to taste
1/4 cup (60 ml) chicken broth or water
Stack 5 or 6 collard leaves on top of each other, roll into a cigar
shape, and slice diagonally into thin strips (chiffonade). Cook the
bacon in a large pot over moderate heat until the bacon is partially
cooked and some of the fat has been rendered, about 5 minutes. Add
the garlic and onion and cook, stirring frequently, 5 minutes. Add
the collard greens (in batches if necessary until they have wilted and
will fit in the pot) and season with salt and pepper. Drizzle with
the chicken broth and cook tightly covered over moderate heat,
stirring occasionally, until the greens are just tender and still
slightly crunchy, 10 to 12 minutes. Serves 4 to 6.
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