Collard Greens

I don’t know if you’ve noticed, but I’ve been trying hard to incorporate new/different vegetables into my dinner plans.  One that I have not tried is collard greens.  Besides knowing that it is a lyric in the Veggie Tales theme song, I wasn’t too knowledgeable on ways to cook it.  I must say, it was an interesting experience.  The leaves were tougher and more bitter than I thought they would be. Nonetheless, I made it work and it turned out to be something I will eat in place of the usual broccoli.

Another ingredient that has become a new “staple” in my kitchen is, brace yourself, bacon fat.  Yup, that’s right. I said it. The queen of Extra Virgin Olive Oil has found something new to sautee food in.  As delicious as it is, nothing will EVER take the place of extra virgin olive oil.  The reason I dub bacon fat a “staple” is because every time I make bacon (every weekend) I figured I can save the fat and be resourceful rather than throw it down the sink. I used an old (and cleaned) pickle jar to store the fat in the refrigerator. I use a small spoon and scoop it out just as if it were spreadable butter.  It’s been great so far! I’ve used it in a crock pot of green beans, and this recipe.   With all that said, I’m sure you can see that it is more of a southern-American ingredient, but I am happy to use it (in moderation)!  Take it from me folks, don’t knock it till you try it!  

1 bunch collard greens, washed and chopped

2 tbs bacon fat, solidified 

1/2 tbs extra virgin olive oil

1 tbs sugar, granulated

1/2 onion, diced

2 cloves garlic, minced